Whether you are Vegan, a meat lover or pescatarian – EVERYBODY loves a good Pad Thai! This is a firm favourite for us here at Mecca as it’s such a flexible dish, so simple to make and you can even use up any leftovers you have in the fridge or freezer.
Here we have given you a simple, traditional version on this classic dish using Chicken, but we’d love to know what you add to your Pad Thai in the comments!
Happy Friday and happy cooking all!
The Fakeaway Series: Pad ThaiCourse: DinnerCuisine: ThaiDifficulty: Easy
Flat rice noodles
2 tbsp Vegetable oil
2 garlic cloves (crushed)
1 small bunch of Coriander finely chopped (separate stalks and leaves)
3 radishes finely sliced
4 spring onions finely sliced
150g leftover/cooked roast chicken
2 large eggs
50g roasted peanuts, chopped
lime wedges and chilli flakes (optional), to serve
- For the pad Thai sauce
80ml fish sauce
2 tbsp tamarind paste (thin the paste with 1 or 2 tbsp of water)
80g palm sugar
Sriracha – to taste
¼ tsp chilli powder (optional)
- Soak the rice noodles for about 30 minutes.
- Whilst they are soaking you can make the sauce. In a saucepan add all ingredients and stir together over a low heat. Once properly binded, set aside.
- Heat a wok on a medium/high heat using 1 tbsp of the oil.
- Add the garlic, coriander, radishes and spring onions, and stir-fry for 10 secs, then add the noodles and 50ml water.
- Add the sauce and cook the noodles for about 8-10 mins. If the sauce begins to dry out, add a splash more water.
- Push the noodles to the side of the wok and add the rest of the oil.
- Add chicken, and stir-fry for about 2 mins more.. Push all the ingredients in the wok to one side and crack in the eggs, breaking the yolks. When they start to set on the bottom, scramble and mix through the noodles.
- Add the beansprouts, peanuts and coriander leaves.
- Serve in a deep bowl decorating with chilli flakes and a lime wedge.