A super satisfying and incredibly tasty noodle dish.
I have a very soft spot for Pad Thai, not from when I actually travelled in Thailand sadly (I was only 18 and had never heard of it then!), but from when I first moved to London with 2 of my best friends in 2003. We moved into a flat in Streatham and my brother introduced us to Pansa Thai (I don’t know if its still there- I hope it is!)- after the first time we ordered Pad Thai, it was the only takeaway that we ever had in the 5 years that we lived there, it was just SO GOOD!
Anyway, last night I had 3 lovely friends over for dinner, and wanted to cook something special, but not too time consuming as I didn’t want to lose too much chatting time, so I thought I’d see if I could re-create the Pansa experience!
- 2 spring onions trimmed and sliced
- 2 skin off chicken thighs, chopped small
- 20 g fresh coriander stalks and leaves chopped separately
- 200 g prawns little ones, defrosted if frozen
- 1 tbsp sesame oil
- 1 red chilli finely chopped
- 1 tbsp fish sauce
- 2 tsp brown sugar
- 2 eggs beaten
- 2 limes 1 juiced and one cut into quarters
- 1 carrot peeled and then sliced into ribbons (use the potato peeler for this)
- 2 large handfuls beansprouts
- 40 g salted peanuts crushed
- 250 g rice noodles the flat ones, not the very fine ones
- Pre-cook the rice noodles according to packet instructions, rinse through with cold water, and set aside
- Heat the sesame oil in a wok, throw in the chicken and stir fry for 5 minutes, until no pink is showing
- Add in the prawns, spring onions, chilli and coriander stalks and stir fry for a further 2 minutes
- Add in the fish sauce and sugar, and stir through.
- Pop the noodles into the wok and pour the beaten egg over- leave for a couple of minutes until the egg has solidified and then stir everything together
- Throw in the beansprouts, carrot and the lime juice and toss it all together
- Serve sprinkled with the coriander leaves, the crushed peanuts and a wedge of lime