“Pad Thai” or Thai stir fried meat, vegetables and rice noodles is such a tasty, easy dish to make at home. Before we had the kids, and we both worked, we’d often get Thai takeaway, but these days, it’s just too expensive. Rice noodles are readily available in the Asian section of your supermarket and relatively inexpensive and a jar of Thai curry paste is only a couple of dollars. You only need a small amount and it lasts forever in the fridge.
This recipe is in no way authentic and I apologise to any Thai recipe purists for my version but it satisfies my Thai cravings and is inexpensive and quick to make.
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| Note: I had a little too much liquid in my serve but I still lapped it up. |
Easy Pad Thai (Thai rice noodles with chicken and vegetables)
1 chicken breast fillet, diced
1 large onion, sliced
2 cloves garlic, crushed
2 tbs oil for frying (I used olive oil)
1 tbs Thai curry paste (use more if you prefer it spicier)
1 can coconut milk
1 cup chicken stock
2 cups vegetables, chopped (I used carrot, celery, mushrooms. Use whatever you have on hand.)
1/2 packet rice noodles (or ‘sticks’ as they’re otherwise known)
1 tbs fish sauce
2 tbs soy sauce
1 tbs brown sugar
1 tbs lime (or lemon) juice
fresh coriander to garnish
deep fried shallots to garnish (also available in Asian section of the supermarket)
- Pan fry onion until clear, add curry paste and fry for 1 minute. Add chicken breast and fry until coated in spice paste and starting to cook.
- Add coconut milk, stock, fish sauce, soy sauce, brown sugar and lime juice.
- Add chopped vegetables.
- Bring to the boil and reduce to a simmer. Cook for approx 15 mins.
- Add uncooked rice noodles to the pot and push down. They will soften in the pot and absorb most of the liquid.
- Sprinkle with coriander and fried shallots to serve.
