Pad Thai is definitely one of the favorites in our home. I have never visited Thailand, but every time I’m making this dish I remember being amazed by an episode of ‘Somebody Feed Phil’ where he enjoyed a big bowl of real Pad Thai at the Khlong Lat Mayom Floating Market. No doubt, this is a must-eat place for me!
Until then, I’ll have to make my own. In this version, I used half rice noodles and half cabbage to include more veggies and crunch. Hope you like it!
TIP: I try to make my Pad Thai as “original” as possible, so I use tamarind paste in the sauce. If you don’t have this it can be swopped with lime or apple cider vinegar.
Pad Thai with Chicken
Total time 30 minutes, Serves 4 people
| Ingredients | Preparation |
|---|---|
| 200 g rice noodles
1 onion, thinly sliced 2 cloves of garlic, minced 1 tablespoon ginger, minced 1 teaspoon chili flakes 300 g chicken breast 3 eggs 2 carrots, julienne 200 g cabbage, cut into ribbons 100 g beansprouts Taste neutral oil
For the sauce 4 tablespoons fish sauce 5 tablespoons tamarind paste (can be substituted with extra lime or apple cider vinegar) Juice from one lime 2 tablespoons of sugar 2 tablespoons of soy sauce
Topping Crushed peanuts Coriander 2 spring onions, sliced (I used chives because I had them already) 1 red chili, thinly sliced Lime |
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