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.
▶ Get this Artisan handmade wok here:
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