CHEF’S COMPLIMENTS PAD THAI

Cheater Pad Thai Recipe

CHEF’S COMPLIMENTS PAD THAI

Here’s a Pad Thai recipe to WOW your guests and create your own wonderful dinner party.

It’s delicious and comfort in a dish!

Chef’s Compliments Pad Thai

Ingredients –

2 tbsp dried shrimps (optional)

200g Chicken

200g dried rice stick noodles

6 tbsp sesame oil

3 eggs, lightly beaten

4 garlic cloves, smashed

1 bag bean sprouts, rinsed

1 bunch spring onion

3 tbsp Thai fish sauce (nam pla)

3 tbsp Red wine vinegar

3 tbsp tamarind water

3 limes

½ tsp dried chilli flakes

25g palm sugar

4 tbsp roasted peanuts, lightly crushed

1 bunch coriander

Method

  1. Grind the dried shrimps to a fluffy powder in an electric coffee grinder or chop by hand.
  2. Cover the noodles with boiling water and leave for 15 minutes, or until al dente.  Rinse in cold water and drain well, then use 1 tsp of sesame oil to coat your hands and run them through the noodles to help prevent sticking.
  3. To make the omelette, heat 1 tbsp of oil in a wok and swirl to coat the surface.  Pour in the beaten eggs and swirl to make a very thin omelette.  Run a knife around the edge, turn out, slice into strips and set aside and cut into thin strips.
  4.    Reduce the palm sugar, fish sauce, red wine vinegar, tamarind water and add the chilli flakes.
  5. Fry off the spring onions, bean sprouts and chicken separately in sesame oil then add all together with noodle and add reduction.
  6. To serve, scatter with crushed peanuts, coriander leaves and quartered limes.
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