- 120g dry pad Thai noodles (rice noodles)
- Boiling water to cover noodles
- 2 chicken breasts, finely sliced
- 2 tbsp peanut oil
- 1 large shallot, finely diced
- 4 garlic cloves, chopped
- 1 tsp ginger, grated
- 2 eggs, whisked
For the Pad Thai Sauce
- 3 tbsp fish sauce
- 3 tbsp golden caster sugar
- 3 tbsp rice wine vinegar
- 2 tsp soy sauce
- Chili flakes to taste
- Juice of ½ lime, plus more for garnish
For the garnish
- Lime wedges
- Fresh bean sprouts
- Chili flakes
- Chopped spring onions
- Roasted peanuts.
- Chilli oil
- Place rice noodles in a shallow baking dish and boil enough water to cover them. Cover with boiling water for 6- 8 minutes, until tender, then drain.
- Sear the chicken in a wok with hot oil until cooked through over a medium high heat. Set aside.
- In another small bowl, mix fish sauce, sugar, rice vinegar, and soy sauce.
- Heat 2 tablespoon peanut or vegetable oil in the wok over medium heat, add shallot, garlic ginger and stir, cooking a few minutes until golden and fragrant.
- Add the whisked eggs. With a spatula, scramble them and break them apart into little bits, letting them brown a little, and incorporate them into the shallots and garlic, continuing to break them into small bits.
- Add the drained, semi-soft, noodles and toss with the egg mixture, stirring, flipping constantly for a few minutes, until noodles become soft and pliable.
- Add the Pad Thai sauce and the chicken. Turn and toss the noodles for a few more minutes. Cook until the noodles are soft adding just a little water if it seems too dry. Toss in the bean sprouts and peanuts and sprinkle with chili flakes and spring onions. Squeeze with the lime. Give one more toss and serve immediately.
Korean Style Beef Salad
- 500g Sirloin or rump steaks
- 1 garlic clove
- 1 1/2 tsp brown sugar
- 1 tbsp lime juice
- 2 tbsp light soy sauce
- Half a cucumber
- Handful of beansprouts
- 1 red chilli
- Handful of mint leaves
- 1 little gem lettuce
- First make the dressing. In a bowl, whisk a chopped garlic clove, brown sugar, lime juice and light soy sauce. Set aside.
- Half and de-seed the cucumber, cut into sticks and put into a bowl. Add a handful of beansprouts, a de-seeded and finely sliced red chilli, a good handful of mint leaves and the torn-up leaves of a little gem lettuce. Toss well and divide between two plates.
- Griddle, pan-fry or grill seasoned sirloin or rump steaks for two to five minutes each side, depending on how well done you like them.
- To serve, place on a board and cut into slices, then put into a bowl and drizzle with the dressing.
- Shallow Dish
- Wok or large frying pan
- 3 x Small bowls
- Frying pan