Pad Thai
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
-
- Total Time
- 20mins
-
- Serves
- 6
-
- Calories
- 444
Always a favourite whenever I head to Singapore or beyond, there is something magical about the sauce in an authentic Pad Thai...this is almost there.
Inspired by: https://tenina.com/recipes/pad-thairecipe updated Sep 24, 2021
Ingredients
-
- Onion
- 1
-
- Water
- as needed
-
- Chicken breast
- 2
-
- Fresh chili
- 1
-
- Scallion
- 1
-
- Garlic clove
- 5
-
- Extra virgin olive oil
- as needed
-
- Rice noodles
- 180 g
-
- Egg
- 2
-
- Prawns
- 200 g
-
- Pad thai sauce
- 250 g
-
- Lime juice
- as needed
-
- Cilantro
- 11 heads
-
- Bean sprouts
- 480 g
-
- Peanuts
- 200 g
-
- Carrot and daikon pickle
- as needed
Tools
-
Whisk
-
TM5
-
Medium bowl
-
Frying pan
-
Small bowl
-
Tm5 bowl
Step preview
- Add garlic clove, onion and extra virgin olive oil to the TM5 bowl
- Chop - approx 3 sec, speed 6
- Scrape down sides of TM5 bowl
- Sauté - approx 5 min, Varoma, speed 1
- Add water to a clean medium bowl
- Soak rice noodles in the medium bowl
- Drain
- Add egg to a clean small bowl
- Beat
- Stir eggs into noodles
- Keep warm
- Heat extra virgin olive oil to a clean frying pan
- Add chicken breast, prawns and pad thai sauce to the frying pan
- Cook in frying pan until just cooked
- Add lime juice to the frying pan
- Transfer noodles to frying pan
- Transfer onion mixture to frying pan
- Add fresh chili, cilantro, bean sprouts, peanuts, scallion and carrot and daikon pickle to the frying pan
- Toss with slotted spoon until well combined
- Serve