There was a Thai restaurant near my uni which I used to enjoy eating at from time to time. Their Pad Thai in particular was the dish I enjoyed most, with requested peanut sauce on top (unconventional, but delicious!)
I recreated the dish once before with a store-bought sauce. A few years have passed before the craving has found its way back into my palette and I’ve had the chance to make it from scratch once and for all.
Atop the ‘made from scratch’ achievement, I also have the ‘one pot’ achievement for this recipe. Yay for 2 hypothetical medals! 😉 I am in a 2 person household, with no kids, and no major commitments but the thought of having to pack extra dishes in the dishwasher is dreadful… Imagine the scrapbooking I could be doing in all that time (hahaha 🙂 )
To my sweet sis, with a toddler, who loves one-pot dishes, and inspired this Pad Thai…
280g – 300g Pad Thai rice noodles (or enough for 4)
1 cup – 1.5 cups of chicken (breast or thigh) diced into strips/large pieces
2 cloves garlic, minced
2 tsp cornstarch
2 tbs soy sauce (I used Worcestershire sauce)
3 cups fresh bean sprouts
2 spring onions, sliced
1/3 cup fresh coriander, chopped
1/3 cup roughly chopped peanuts
1/4 tsp freshly ground black pepper
2 eggs, to serve, optional
1/2 cup chicken stock, if necessary (see method)
Pad Thai Sauce (see tip at end of recipe)
3/4 tbs Tamarind concentrate
2 tbs fish sauce
1 tsp chilli flakes/sauce
3 tbs brown sugar
- Bring a large multi-purpose frypan/wok of water to a boil and dunk in rice noodles. Turn down the heat to low and cook for a few minutes until softened but still slightly crunchy. Drain and rinse with cold water to prevent sticking. Set aside.
- Make the Pad Thai sauce by combining sauce ingredients together in a cup. Stir well to dissolve tamarind and brown sugar, and set aside.
- Place chicken slices in a small bowl. Stir together the marinade of cornstarch and soy sauce and pour over chicken. Stir well and set aside.
- Warm up the same frypan/wok over medium-high heat. Add 2 tbs peanut oil plus garlic and chilli, if using. Stir-fry until fragrant (30 seconds). Add marinated chicken. If wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely, 5-7 minutes, until cooked is cooked (I did not need to do this).
- Add the noodles, and pour the Pad Thai sauce over. Use a gentle “lift and turn” method to fry noodles. Stir-fry for 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom of the pan.
- Add the bean sprouts and and continue frying 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer “hard” or crunchy, but chewy-sticky wonderful.
- Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and peanuts. Add fresh lemon/lime wedges to squeeze over each portion, and serve!
Pad Thai Tip: For even more flavour, I doubled the batch of the pad Thai sauce. Then, as I’m stir-frying the noodles, I’ll add more sauce until I’m happy with the taste. Any leftover sauce can be stored in the refrigerator for up to 3 weeks.