FLEXIBLE PAD THAI

What I love about Pad Thai is how many different ways there are to create it. You can go vegetarian and use tofu and egg in the place of chicken. One can fry up chicken or pork and add it to a Pad Thai overflowing with crushed peanuts and sprinkled with fried shallots. This dish can even be transformed to suit a strict vegan. It seems like whatever spin one puts on Pad Thai, they can’t go wrong with this iconic dish.

Personally, I like a little chicken for protein and a whole lot of vegetables. Whilst I am a fan of fried shallots, I use fresh green shallots as they are healthier. The recipe below is just a base recipe that I use. Get imaginative and create your very own Pad Thai! 

INGREDIENTS

Pad Thai 

• 100g flat rice-stick noodles 
• 2 teaspoons sesame oil
• 450g chicken breast fillets, cut into even thin strips OR around 350g firm block tofu, chopped into even cubes
• 1 broccoli head, cut into even sized florets and stalk chopped
• 2 medium carrots, cut into matchsticks
• 1 medium red capsicum, seeds & membrane removed and thinly sliced 
• 1 large bunch of buy choy or 3-4 smaller bunches, base removed and roughly chopped 
• 3 green shallots / onions, roughly chopped
• 1/4 cup unsalted peanuts
• a handful of fresh coriander leaves, to serve

Sauce

• 2 tablespoons sweet chilli sauce
• 2 tablespoons soy sauce or tamari
• the juice of 1 medium lime 
• 1 teaspoon fish sauce (if vegetarian or vegan omit)

COOKING 

1. Bring a large saucepan of water to the boil. Add the rice noodles and cook, stirring occasionally, for 4-5 minutes or until the noodles are tender but not mushy. Drain well with cold water and set aside. 

2. Meanwhile, make the sauce by combining all the ingredients in a small bowl and whisking well to combine. Add a few tablespoons of water to thin out the consistency (I add 4-5 tablespoons of water). Set aside. 

3. Heat a small frying pan over medium heat and toast the peanuts for 3-4 minutes or until lightly toasted and fragrant. Remove from the heat and set aside to garnish later. 

4. Heat 1 teaspoon sesame oil in a large wok or deep frying pan over high heat. Add the chicken pieces and cook, stirring frequently, for 5-6 minutes or until chicken is white or lightly golden in colour and no pink flesh remains. Remove chicken from the stove and keep warm.

If cooking with tofu, make sure you blot the tofu cubes with paper towel gently to remove any excess moisture before frying. Heat 1 teaspoon sesame oil in a large wok or deep frying pan over medium heat and cook, stirring carefully for a few minutes or until lightly golden. Remove from the stove and blot again with paper towel if oily. Set aside and keep warm. 

5. Add the remainder of the sesame oil (1 teaspoon) to the wok and then add the broccoli, carrot, capsicum and buk choy, stirring to combine. Cook, covered, for 5-6 minutes or until the vegetables are tender but not mushy. Add 3/4 of the chopped green shallots/onions, cooked noodles, chicken or tofu and sauce to the wok/pan and stir until all ingredients are well combined. Remove from the stove and place in a large serving bowl. 

Serve warm with the remaining green shallots/onions and toasted peanuts sprinkled on top as well as the coriander leaves, if you wish.  

Serves / 4 

Total Preparation time / 15 minutes 

Total Cooking time / maximum 30 minutes 

x Emily 

THAI BEEF SALAD

My fiancee Chris bought me Pete Evans' cookbook 'Healthy Every Day' last week and since then I have been madly trying out as many of the recipes as I possibly can. My favourite so far: the desserts, snacks and this Thai Beef Salad. Evans uses kelp noodles, which are made of kelp, a sea vegetable, sodium alginate (sodium salt extracted from brown seaweed) and water. This recipe is very similar to Pete's, with a few changes to the dressing. I just happened to have kelp noodles in my pantry from an outing to Wray Organic months ago. Now I will level with you; kelp noodles are not cheap, however they are very low in carbs and calories and contains calcium, potassium, iodine and magnesium, among other essential minerals. You can use rice noodles, such as rice vermicelli, however I would strongly advise splashing out on the kelp noodles as they are rich in nutrients, have a very interesting texture and require no cooking! I ate this for lunch today and can not remember the last time a salad filled me up as much as this one. 

Ingredients

Salad

• 340g kelp noodles 
• 2 tablespoons sea salt
• 2 tablespoons ground black pepper
• 600g grass fed eye fillet steak, fat trimmed and cut into even slabs (around 4-6 pieces)
• 1 tablespoon coconut oil
• 3 spring onions, finely chopped
• 1 large handful fresh coriander

Dressing

• 1 tablespoon fresh ginger, finely chopped
• 2 tablespoons coriander stems, finely chopped
• 3 garlic cloves, finely chopped
• 1 teaspoon chilli flakes or 1 long red chilli, finely sliced
• the juice of 1 medium lime 
• 2 tablespoons rice wine vinegar 
• 2 tablespoons gluten-free soy sauce or tamari
• 1 teaspoon sesame oil
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon black sesame seeds
• 1 tablespoon white sesame seeds
• water 

Cooking 

1. Soak the kelp noodles in a medium bowl of hot water for 30 minutes. Drain with cold water and set aside. 

2. Meanwhile, combine the salt and pepper and sprinkle on a plate. Evenly roll the eye fillet pieces in this mixture. Heat a large frying pan over medium-high heat and swirl the coconut oil in the pan. Cook the steak for 3-4 minutes each side, then remove from the heat and wrap loosely in foil for 10 minutes to rest. 

3. Whilst the meat is resting make the dressing by combining all the  dressing ingredients and stirring to combine. Add a few splashes to water to thin out the dressing. 

4. Pour half the dressing on the drained noodles and toss to combine (this will further soften the noodles). 

5. Thinly slice the cooked beef. Arrange the noodles, sliced beef, spring onions and coriander leaves in a large bowl and toss to combine. Pour the remaining half of the dressing over the top and toss again. Serve at room temperature or chilled. 

Serves / 4 

Total Cooking time / 35-40 minutes (prep time is included in cooking time)

x Emily 

NO-NUT PRAWN PAD THAI

I often find myself craving Thai takeaway, so learning to make a healthy, low-fat pad thai is super essential to me (and my waistline). I have made various pad thai’s in the past, however they have been quite high in fat and enormous in portion size. Here is my version of pad thai that contains no nuts and no sugar. Some of you may stop reading here, as this recipe is clearly not going to be for an authentic pad thai dish. For those of you still with me, bless you for staying. The hard cold truth is that sugar and nuts contain a great deal of fat and well, to state the obvious, sugar. And with this comes a great deal of extra calories. Without them in this dish more rice noodles are available per serving as well as more vegetables, more prawns (or tofu if going for a vegetarian option) and a tastier dressing/sauce.

Ingredients

• 100g rice stick noodles
• 3 free range eggs (177g), beaten
• 2 teaspoons rice bran oil / sesame oil 
• 250g prawns, peeled, deveined, tails on or off
• 1 small red capsicum (155g), thinly sliced
• 200g buk choy, base removed and roughly chopped
• 3 garlic cloves, finely chopped
• 2 teaspoons fish sauce
• 1 teaspoon Mirin seasoning 
• 1 tablespoon lime juice
• 50g bean sprouts
• 1 green shallot (3g), finely chopped
• 1/4 cup fresh coriander leaves, finely chopped (10g)
• 1 lime (50g), cut into wedges 

Cooking 

1. Bring a medium saucepan of water to the boil and add noodles. Cook, stirring occasionally, for 3-4 minutes or until the noodles are tender but not mushy. Remove from the stove and drain well under cold running water. 

2. Meanwhile, heat 1 teaspoon oil in a wok or large, deep frying pan over medium heat and swirl to coat. Pour the eggs into the wok/pan and leave to set for 2-3 minutes. Once set, remove from heat and place on a plate. When cool enough, cut the omelette into small pieces. 

3. Heat 1 teaspoon oil in a wok or large, deep frying pan over medium heat (it is a great idea to use the same wok/pan that you cooked the egg in, as it will have traces of oil left in it) and swirl to coat. Add the prawns, capsicum and buk choy. Cook, stirring often, for 4 minutes or until the prawns are pearly pink in colour and cooked through. Add the garlic to the pan and stir-fry for 1 minute. 

4. Put the egg pieces back into the wok/pan as well as the cooked noodles, fish sauce, mirin seasoning and 1 tablespoon lime juice. Stir gently to combine with tongs. 

5. Remove from the heat and divide the noodles, prawns and vegetables into 2 bowls. Serve warm with half of the bean sprouts, shallots, coriander and lime wedges on top of each bowl. Squeeze lime juice onto the noodles for a citrus dressing / sauce. 

Serves / 2 

Total Preparation time / 15-20 minutes (extra if you are peeled & deveining the prawns yourself)

Total Cooking time / 15 minutes 

Total Calories / approx. 434 per serve 

x Emily 

THAI FRIED RICE

Janella Purcell’s cookbook ‘Janella’s Wholefood Kitchen’ has really assisted me in getting back into cooking this week. Last night’s recipe was Thai Fried Rice and it was the tastiest fried rice I had ever eaten. The paste and sauce does require a bit of grunt work with the chopping and preparing, but the flavour is definitely worth it. Add more chillies to really achieve the spicy tang; I was a wuss with 1 large chilli. I added chicken for a little more protein; you could add beef or more vegetables. If you do not have black sesame seeds, go get some at your local health food store- I add them to most stir-fry / Asian dishes. 

INGREDIENTS

• 2 tablespoons sesame oil
• 2 free-range eggs, beaten
• 400g prawns, peeled and deveined
• 250g chicken breast, cooked and cut into 2cm pieces
• 2 tablespoons gluten-free soy sauce or tamari
• 4 cups brown rice, cooled
• Optional- asian greens, such as buk choy / broccoli, roughly chopped
• 250g bean sprouts
• 1 cup loosely packed coriander leaves, plus extra to serve 
• 2 tablespoons of white sesame seeds
• 2 tablespoons of black sesame seeds

Paste 

• 4 garlic cloves, finely chopped
• 1/4 cup firmly packed coriander stems, finely chopped
• 1 heaped teaspoon tamarind paste 

Sauce

• 1 large red chilli, roughly chopped (more chilli if you like spice)
• the juice of 1 large lime
• 5 garlic cloves, finely chopped
• 1/4 cup fish sauce 

PREPARATION 

1. Cook the rice by combining 2 cups brown rice and 4 cups water in a small - medium saucepan. Bring to the boil, covered, then simmer for 25-27 minutes or until the rice is tender and has absorbed all the water. Then transfer the rice to a low set bowl or large plate to cool. Start cooking the rice before you start preparing the paste items. 

COOKING 

1. To make the paste: combine the ingredients in a mortar and pestle and pound until it has formed a paste. Set aside. 

2. To make the sauce: combine all the ingredients in a food processor or use a stick blender and blitz together. Set aside. 

3. Heat 1 tablespoon of the sesame oil in a large wok over medium-high heat. Pour in the beaten eggs and form a thin omelette. Remove from heat, cut into small strips and cover to stay warm. 

4. Heat another tablespoon of sesame oil in the wok and add the paste, stirring constantly so it does not stick. Cook for 30 seconds, then add the prawns and stir. The prawns will be cooked when they have changed colour and become a pink pearly colour. When cooked, add the cooked chicken, soy sauce or tamari, rice and asian greens if using. Toss well to combine, then add the bean sprouts, coriander leaves, sesame seeds and omelette strips and stir to combine. (If cooking with asian greens, continue to toss until they are cooked. If omitting the asian greens, toss only until everything is combined and the rice is warm). 

5. Divide amongst 4 serving bowls, topping with more coriander leaves and lime juice if you desire. 

Serves / 4 

Total Preparation time / 30 minutes (including preparing the rice)

Total Cooking time / 15 minutes (or longer if cooking asian greens)

x Emily 

PAD THAI NEUA / BEEF PAD THAI

I’ve tried my hand at several Thai recipes over the past few years, just by guesswork after eating a particularly tasty takeaway Thai meal. I will admit that whilst my dishes were adequate, they always tasted like they were missing an ingredient or two. In my trusty April edition of Feast magazine owner of Sydney’s Chat Thai restaurants, Amy Chanta, shares some of her authentic Thai recipes and reveals some secrets of this popular cuisine. I am one of those people is that more often than not guilty of ordering Pad Thai constantly at restaurants; therefore I thought it would be fitting to start my traditional Thai journey with this dish. Due to unavailability of dried prawns, I used shrimp paste instead; just make sure that you mix the paste well with the beaten eggs. Tamarind puree can often be found in major Supermarkets or at Asian specialty stores. It is the puree or sauce form of the tamarind sweet and sour fruit. I used fruit sugar (available at major Supermarkets) as I consider it better for me than caster sugar. I have always been one to omit the sugar in an Asian recipe however I recently learned that the sugar is necessary to balance out the sourness of the fish sauce. Fresh or fried shallots are not essential but can be added. I personally think that the garlic chives add enough flavour. Don’t forgot to squeeze your lime onto the noodles before digging in.

INGREDIENTS

• 2 eggs (preferably free-range), lightly beaten 
• 1/4 teaspoon shrimp paste or 1 teaspoon dried prawns 
• sesame oil
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon tamarind puree
• 1 tablespoon fruit sugar (or 3 tablespoons caster sugar)
• 1 1/4 cup thinly shredded red cabbage
• 350-400g beef eye-fillet or rump, fat removed and thinly sliced
• 250g thin dried rice noodles, soaked overnight or soaked in boiling hot water for 5 minutes, then drained well with cold water
• 1 tablespoon ground roasted peanuts
• 10 roughly chopped garlic cloves, plus extra to serve, unchopped
• 200g fresh or tin bean sprouts (if in a tin, drain well with cold water)
• 1 teaspoon each serving of fresh or fried shallots (Optional)
• 4 lime wedges, to serve 

COOKING 

1. Heat 1 teaspoon sesame oil in a large wok over high heat. Combine egg mixture and shrimp paste, whisking to break up paste. When wok is hot add egg mixture and cook, stirring, for 2 minutes or until egg is cooked through. Remove from heat and chop up cooked egg if not separated from the cooking. Cover to keep warm.

2. Add a dash more sesame oil to the wok and reduce to a medium heat.  Add red cabbage and cook, stirring frequently, for 4-5 minutes or until just tender. Remove from heat and cover to keep warm. 

3. Mix fish sauce, oyster sauce, tamarind and sugar in a small bowl. Add a small amount of beef slices to the wok, making sure not to overcrowd the beef.  Add a touch more sesame oil if the beef is sticking to the wok. Cook for 1 minute or so on each side, taking care not to overcook and then remove from heat and cover to keep warm. Continue this process until all beef is browned and then return all the beef to the wok. Add the sauce mixture and the rice noodles and cook, stirring constantly to coat noodles with the sauce. Cook for 2 minutes or until all liquid has reduced. 

4. Add peanuts, chopped garlic chives, bean sprouts and cooked egg to the wok and stir for 30 seconds to 1 minute or until all ingredients are combined. Remove from heat. 

5. Divide pad thai into 4 bowls and top with lime wedges, extra unchopped garlic chives and 1 teaspoon each of fresh or fried shallots, if you wish. 

Serves / 4 

Total Preparation time / 15 minutes 

Total Cooking time / 18-20 minutes 

x Emily 

THAI BEEF SALAD

I have made so many different Thai Beef Salad's over the years; some with vermicelli noodles, some with kelp noodles, some with wildly different vegetables and some that were frankly just a soggy mess. After much fine tuning, I stick to the below recipe, only adapting slightly if need be. It is simple, extremely fresh and quick to make. I love cooking this meal when I've been a little off the rails with my food choices as this light dish helps me get back on track. 

INGREDIENTS

Salad

• 100g rice vermicelli noodles 
• 350g lean eye fillet steak, thinly sliced 
• 1 teaspoon sesame oil
• 4 small tomatoes, finely chopped
• 1 medium Lebanese cucumber or 1/2 a large continental cucumber, finely chopped
• 3 heaped tablespoons fresh chives and/or coriander, finely chopped
• 1/2 teaspoon chilli flakes 

Dressing 

• the juice of 1 medium lime
• 1 tablespoon fish sauce 
• 3 tablespoons tamari or soy sauce
• 1 large garlic clove, finely chopped
• 1 tablespoon white sesame seeds
• 1 tablespoon black sesame seeds 

COOKING 

1. Soak noodles in boiling hot water for five minutes, then drain well with cold water. Place in a large serving bowl. 

2. Whilst noodles are soaking, combine tomato, cucumber, herb/s and chill flakes in the large serving bowl and toss well to combine. 

3. Make the dressing by combining all the dressing ingredients in a small bowl, including 2 tablespoons of water and stirring well. 

3. Heat the sesame oil in a medium frying pan over medium heat and add beef slices. Cook for 3-4 minutes, stirring frequently, until beef is just browned and cooked to your liking (rare, medium-rare, etc). Taste regularly whilst cooking so you do not overcook beef and make it too chewy. Remove from heat when cooked and add the beef to the top of the salad. Drizzle dressing over the top and toss well to combine all ingredients. Serve while beef is warm and tender. 

Serves / 4 

Total Preparation time / 10-12 minutes 

Total Cooking time / 15 minutes maximum 

x Emily 

SIX VEGETABLE & CASHEW PAD THAI

What I love about Pad Thai is how many different ways there are to create it. You can go vegetarian and use tofu, egg and capsicum. One can fry up chicken or pork and add it to a Pad Thai overflowing with crushed peanuts and sprinkled with palm sugar. This dish can even be transformed to suit a strict vegan. It seems like whatever spin one puts on Pad Thai, they can’t go wrong with this iconic dish.

Personally, I like a little chicken for protein and a whole lot of vegetables, hence the name of the recipe. Not being a big fan of peanuts, I decided roughly chopped cashews would suit better as a topping. Get imaginative and create your very own Pad Thai! 

INGREDIENTS

Pad Thai 

• 400g chicken breast fillets, cut into even 4cm pieces
• 200g bean sprouts
• 2 cups red cabbage, finely chopped
• 1 broccoli head, cut into even sized florets
• 2 green onions, roughly chopped
• 1 garlic clove, finely chopped
• 2 medium carrots, cut into matchsticks
• 2 teaspoons sesame oil
• 200g flat rice-stick noodles 
• 2 tablespoons fried shallots
• a scant handful of unsalted cashews, roughly chopped 

Sauce

• 1/8 cup gluten-free sweet chilli sauce
• 1/8 cup gluten-free soy sauce or tamari
• 4 tablespoons lime juice
• 2 tablespoons rice wine vinegar
• 1/4 teaspoon chilli flakes

COOKING 

1. Bring a large saucepan of water to the boil. Add rice noodles and cook, stirring occasionally, for 4-5 minutes or until noodles are tender but not mushy. Drain well with cold water and set aside. 

2. Meanwhile, make the sauce by combining all the ingredients in a small bowl and whisking well to combine. Set aside. 

3. Heat the garlic & 1 teaspoon sesame oil in a large wok over medium heat. Add chicken pieces and cook, stirring frequently, for 5-6 minutes or until chicken is white in colour and no pink flesh remains. Remove chicken from heat and keep warm. 

4. Add the rest of the sesame oil (1 teaspoon) to the wok and pour in carrot pieces and broccoli florets. Cook, stirring frequently, for 4 minutes or until vegetables are slightly tender. Add the cabbage, bean sprouts and green onions and cook for a further 3 minutes. Reduce the heat to low and add the cooked noodles and the sauce to the wok, stirring until well combined. Remove from heat and place in a large serving bowl. 

Serve warm with fried shallots and cashew pieces sprinkled on top if you wish. 

Serves / 4 

Total Preparation time / 20 minutes 

Total Cooking time / 30 minutes 

x E