I’ve always wanted to try my hand at cooking Pad Thai since I started eating takeaway Thai food (only allowed once every 3-4 weeks at my childhood home). Over the past 2 years I’ve cooked various pad thai dishes, some greasier than others, some much tastier than others. The recipe below is my latest attempt at pad thai and the recipe that I find to be the healthiest and the most flavourful. If you do not have an intolerance to gluten, by all means use regular oyster sauce, sweet chilli sauce and soy sauce (instead of tamari sauce).
- 200g cooked and peeled prawns
- 500g chicken mince
- 2 green onions, finely chopped
- 2 garlic cloves, crushed
- 3cm fresh ginger, grated
- 1 teaspoon sesame oil
- 1 head of broccoli, cut into even florets
- 200g green beans, trimmed and washed
- 2 eggs, lightly beaten
- 375g rice stick noodles
- 1 tablespoon gluten-free oyster sauce
- 2 tablespoons gluten-free sweet chilli sauce
- 1 tablespoon tamari sauce
- 1 tablespoon lime juice
- 2 tablespoons roasted unsalted peanuts, crumbled, to serve
- a handful of fresh coriander leaves, to serve
1. Bring a large saucepan of water to the boil. Add rice noodles and cook, stirring occasionally, for 5 minutes or until noodles are tender but not soggy. Remove from heat and drain twice with cold water.
2. Heat oil in a wok over medium heat and swirl to coat. Add garlic and ginger and cook, stirring for 1-2 minutes, or until fragrant. Add chicken mince and stir constantly, cooking until coloured through. Add eggs and stir-fry until set. Add broccoli and beans and continue to stir for 4 minutes. Add prawns and toss to combine.
3. When green vegetables are cooked through and almost tender, add the drained noodles to the wok with the oyster and sweet chilli sauce. Stir-fry until combined, then remove from heat.
4. Place the stir-fry in a large serving bowl, adding tamari sauce and lime juice. Toss well to combine, then serve with coriander leaves and roasted peanuts, if desired.
Serves / 4
Total Preparation time / 15 minutes
Total Cooking time / 25 minutes