Tangy Pad Thai
COOK LIKE A THAI,
THE HARD WORK'S DONE:
· Pad Thai sauce
· Jasmine rice noodles
· Thai essentials: rice vinegar,
crunchy roasted peanuts, chilli flakes
WHAT YOU NEED:
· Your favourite meat, seafood or veg
· Oil, garlic, eggs
At its best with genuine Tom Yum herbs
My Pad Thai sauce recipe is a regional recipe from the Korat province of Thailand's Isan region. Its local name is pad mee Korat. I like it because it's spicier and more savoury than a typical pad Thai. People who love this recipe often like to eat it with a som tam, a Thai spicy salad. It's also great with prawns.
EFFORTLESS THAI COOKING – SERVES 2
1.Prepare noodles: Boil noodles in a saucepan of boiling water for 5 mins.
When cooked, drain noodles through a strainer, drop them into cold water,
strain again and set aside.
2. Cook meat: Place a wok with a tablespoon of oil on medium heat.
Add a tablespoon of chopped fresh garlic and 200g of chicken
(or other meat, seafood or veg). Pour in ½ of the Grab Thai Go sauce
and stir till bubbling. Keep stirring on medium heat till meat is cooked through.
Or do it the Thai way, and be guided by the colour changes.
3. Add sauce and essentials: Stir in 2 eggs and continue heating till eggs are
nearly cooked. Add the rest of the sauce and the noodles, and bring
back to temperature. When you serve, scatter over as much of
the Thai essentials as you fancy.