Pad Thai Westernised

Pad Thai Westernised - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Pad Thai made with Chicken and Shrimps

An amazing Pad Thai recipe you can make at home. This recipe has a westernised spin, it’s not quite authentic using simpler ingredients.

You will however need pad Thai Pad rice noodles. If the noodles are thin enough, there’s no need to pre-cook them, simply soak them in water 30 minutes prior. If you do cook them first, it will be quicker but they can fall apart so don’t over do it. Once cooked and drained, toss a drizzle of vegetable oil and mix them well to stop them from sticking.

It’s best to use a wok on high heat but this will still work well in a frying pan. If cooking in a pan, cook the chicken first ten set it aside. Do the same with the shrimp, and combine them with the noodles later. If using a hot wok, follow the recipe as is. Enjoy my westernised Chicken and Shrimp Pad Thai.

Ingredients

6 medium sized prawns (shrimps) Cleaned.
2 large chicken thighs
1 shallot
3 garlic cloves
2 spring onions (scallion-green onion)
1 cup bean sprouts
A few fresh coriander leaves (cilantro)
½ cup shelled raw peanuts or buy already roasted for convenience.
4oz - 115g or half packet flat rice noodles
2 whole eggs
½ tsp hot chili flakes
4 or 5 tbs of vegetable or coconut oil
1 lime for garnish
For the Pad Thai sauce
4 tbsp fish sauce
4tbsp 50g brown sugar
1 fresh lime juice
2 tbsp white wine vinegar
1 tbsp sweet paprika

Steps

Step 1
Soak the noodles in cold water for 30 minutes, do not boil or soak too long.
Step 2
Get all the vegetables chopped up and ready. Finely sliced shallot. Crushed peanuts. Chopped spring onion (on angle for longer pieces, keep some of the green part for final garnish). Finely chopped garlic. Have your eggs, bean sprouts ready.
For the sauce
Step 1
In a mixing bowl, combine all the ingredients, vinegar, fish sauce, brown sugar, lime juice and paprika. Mix well set aside.
Step 2
In a large wok on high heat, add the vegetable or coconut oil, place the cut chicken thighs.
Step 3
Once the chicken is nicely seared, add the whole prawns (shrimps) and cook on very high heat until they change colour. A little char is great but don’t over cook them, in fact they should still be raw inside. Add the chili flakes and chopped garlic. Mix well, toss in the sliced shallots then add well then add the soaked or cooked Thai noodles, mix and fry 30 seconds then pour in all the sauce. Keep tossing for 30 seconds.
Step 4
Push the content to the side, add the eggs into the sauce mix well. Add the crushed peanuts, chopped spring onion and bean shoots. Quick toss than and serve with shrimps showing on top.
Step 5
Garnish with fresh bean sprouts, green part of the spring onion, crushed peanuts, coriander leaves and a cheeks of lime.

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