When I went to South East Asia I think Pad Thai was probably the food I ate most often. It’s so incredibly delicious, and so conceptually simple – just noodles with a few delicious flavours. The Thai people have a way of cooking this noodle dish that is fresh, light and super tasty – something that can be harder to come by in New Zealand. Over time I have managed to pinpoint some of the better places around Wellington that do serve up a tasty Pad Thai. I have also found a recipe that I love, and have made it often enough that in my eyes it is now my ideal Pad Thai – hopefully when I go back to Asia their Pad Thai lives up to mine!
Collect
- Pad Thai noodles
- 1 large chicken breast, sliced into strips
- Spring onion, chopped finely
- 2 eggs, whisked
- Coriander, fresh
- 1 chilli
- 2 t lemon juice
- 2 T brown sugar
- 3 garlic, crushed
- 3 T fish sauce
- 3 T soy sauce
- 6 T peanuts
- mung bean sprouts
- 1/2 c peanut butter
Create
- Cook the noodles.
- Cook the beaten eggs 75% of the way through, chop and set aside.
- Cook the chicken, garlic, spring onion.
- Add the noodles, fish sauce, soy sauce, peanut butter, lemon juice, sugar and chilli.
- Lastly add the sprouts, peanuts, omelette and coriander.