Pad Thai Cowbridge Style
Over a year ago
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Ingredients
- 3 tbsp Thai fish sauce
- 2 tbsp lime juice
- 1 Tbsp dark soy sauce
- 2 tbsp Light Demarara or Muscovado sugar
- 3 Large Chicken Breasts or lean pork
- 1 tbsp hot chilli sauce or paste
- 3 tbsp Sunflower or Rape seed oil
- 1 Little gem lettuce
- 125 gm Shitaki Mushroom
- 4 Sliced Closed Cup Mushroom
- 1 shallot sliced finely longways
- 1 Garlic Clove crushed
- 1 Pack Ready to wok Thai Noodles
- 59 gm Dry roasted Peanut
- loose Coriander Leaves to taste
- 2 Fresh eggs Beaten
Accompaniment
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Method
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1
Slice each breast into fork sized pieces and marinade in the chilli paste for at least an hour.
Mix fish sauce,lime juice,soy sauce and 4 tbsp water together with the sugar, if sugar has not dissolved, microwave the mixture for 1 min and stir.
Heat 2 tbsp oil in a wok, fry off the chicken and when cooked use a slotted spoon to scoop to a warm plate. Reserve.
In remaining oil fry off shallots,garlic,mushrooms
and when cooked, return the chicken to the wok and add the noodles, beaking them up.
Tilting the wok, fry the egg, not in the other ingredients,unti set, then break up and add in withthe other contents. Shred the lettuce and add to the mixture.
Finally add the prepared liquid and mix through until piping hot, removing contents with a slotted spoon onto large warm plate and leave any juice in the wok. Scatter over corriander and peanuts.
Chef's Tips
This recipe works well with sliced turkey, pork or king prawns. Other veggies could be used ie cabbage, bean shoots, chopped green beans etc. I recently tried it with Pre cooked crispy belly pork.,added last minute to warm up but retain crispiness.Delicious
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It works very well with tofu but it should be flash fried first to keep its shape. I have sometimes mixed tofu in with meat to give different textures.
I love pad thai but have never made it. would it work with paneer or firm tofu for vegetarians?