We recently had a fantastic Pad Thai at Giggling Squid in Stratford-upon-Avon and have since wanted to cook it at home for ourselves. This time I searched on Twitter and found a recipe by lifestyle writer Philippa Karr. I have converted the recipe into UK measurements, adapted the quantities and adjusted with a few tweaks to the method. Although they still feature in the ingredients list below, my version doesn’t include beansprouts – just my personal preference!
The recipe serves 2 (large servings)
120g rice noodles
1 tbsp. butter
340g boneless, skinless chicken breast, cut into bit sized pieces
150g raw king prawns
2 tbsp. vegetable oil
2 tbsp. white wine vinegar
4 tbsp. fish sauce
75g palm sugar (or granulated if you can’t get hold of palm sugar)
1/2 tsp red chilli flakes (adjust to taste)
120g beansprouts (if using)
2 tbsp. crunchy peanut butter
Spring onion and lime wedges to garnish
- Start by soaking the rice noodles in room temperature water for about 1.5 hours
- Heat the butter at medium high heat in a wok until melted and then add the chicken & prawns and cook until no longer pink.
- Remove the chicken and prawns from the wok and set aside.
- Heat oil in the wok and then crack eggs into the hot oil and cook until firm while stirring.
- Stir the chicken and prawns in with the eggs and continue cooking for another minute or two.
- Add softened noodles, white wine vinegar, fish sauce, sugar, chilli flakes and peanut butter.
- Adjust the seasonings to taste.
- Mix while cooking, until noodles are soft. This should take about around 5 minutes on medium heat.
- Add bean sprouts and cook for another 3-5 minutes (if using).
- Serve onto 2 plates and garnish with sliced spring onion and lime wedges.