Updated: Jan 2, 2021
I first had Pad Thai in Durham of all places, at a restaurant called Zen. It was unreal – me and my mum couldn’t stop talking about it for days! Since then, I have seen it pop up on more and more menus, particularly in Wagamamas, where it is also delicious. Having tasted and cooked a few different recipes, I’ve come up with this one as a summary. I've also made a youtube video explaining how to make it - have a look below!
It's such a tasty recipe, and I really hope you give it a go. It's become an absolute staple of mine due to its simplicity to prepare. If you have any questions, or if you do give it a go, be sure to tag me in your re-creations @OTCooks_Eats on instagram!
Ingredients (serves 4-6):
240g raw king prawns (de-shelled, de-veined)
2 chicken breasts
3 spring onions
400g flat glass noodles (or Udon if you prefer)
For the Sauce
6 tbsp Tamarind Paste
4 tbsp Palm Sugar (or soft brown sugar
6 tbsp Fish Sauce
4 tbsp light soy sauce
For the Garnish
1 red chilli
1/2 small bunch coriander
150g shelled peanuts
2 limes, halved
Slice up the chicken into thin strips, then season lightly with salt and pepper.
Cook the noodles just less than as per the packet instructions – they will finish off cooking in the pan. Once almost cooked, drain in a sieve, then place in a bowl of cold water and pour over a small drizzle of neutral oil to prevent them sticking.
Combine the sauce ingredients in a bowl. Feel free to change these quantities depending on your personal taste.
Toast the peanuts in a frying pan on a medium/high heat until golden. Once toasted, pour the nuts onto a board, and roughly chop. In the meantime, pick the coriander leaves off the stalks, then finely slice the stalks. Thinly slice the radishes into rounds. Thinly slice the spring onions and the chilli on the diagonal. Place all the ingredients onto a large platter (as below) to ensure easy access for cooking.
Place a large wok on a very high heat. Add in 2 tbsp sunflower oil and when the oil is smoking hot, add the sliced chicken – be careful, as the oil will spit up. Cook the chicken for a 2-3 minutes, until just beginning to get brown. Once the chicken has reached this stage, move the chicken to the side of the pan, crack in the 2 eggs into the space, and immediately whisk in the pan with a wooden/plastic spatula to scramble them.
Once the eggs are scrambled, mix in with the chicken, move them both to the side of the pan, and add in the prawns. Cook for 1-2 minutes, until the prawns turn pink, then mix with the chicken and egg, and add in 1/2 of the sauce
Add in the noodles, coriander stalks, 1/2 the spring onions and beansprouts, and stir together. Continually mix/toss the stir fry for 2-3 mins, until everything is just cooked through. Add in the 1/2 of the chopped peanuts, and the remaining sauce, stir through, then take off the heat.
Separately, Bring a griddle/frying pan to a high heat, and place the lime wedges flesh side down onto the pan for 2-4 mins, until you can see the sugar in them caramelise.
To plate up, using tongs, twirl the noodles round to try and get height into the dish. Garnish with the coriander leaves, chilli, radishes, and the remaining spring onions and peanuts.
I’d love you to make this. If you do, let me know on Instagram (@OTCooks_Eats) or in the comments below how you got on with it, and if you can think of anyone who would like to try this recipe, let them know about the blog and the instagram.
Much love as always,