Pad Thai Fake-Away

If you’re one of the lovely people who made your way to my blog from TikTok, then welcome! I joined out of curiosity about a year ago and posted a couple of short videos, and then back in the first lockdown I started and now I’m hooked. Every day I’m amazed at how funny and clever people are.

It’s great to have another outlet to share what I’m up to in the kitchen each week and while there are, of course, some keyboard warriors who have VERY strong opinions, but overall it’s a fun place and I believe in positive vibes only. I think the main thing I like is that things don’t need to look perfect. I felt like I couldn’t regularly share on here as I didn’t have the daylight to take good pictures but now I’ve decided that does’’t matter, as long as the food tastes good.

I thought it’s about time I posted the recipes I’m sharing on there on here too starting with this delicious and easy pad thai so let’s get to it. This recipe serves 3, or two with a delicious lunch leftover and takes about 15 minutes.

INGREDIENTS

4 Skinless chicken thighs (or 2 large breasts if you prefer)

• A handful of prawns

• 1 small brown onion, sliced

• 1 red pepper, sliced

• 4 Spring onions, chopped into chunks

• 150g Beansprouts, plus extra to garnish

• 200g flat noodles

• 2 Eggs, beaten

For the sauce:

• 2tbs brown sugar

• 2tbs dark soy sauce

• 3tbs fish sauce

• 2tbs tamarind paste (I buy this one from Tesco)

• 1 clove of garlic, crushed

To garnish (these are optional, but I’d add them all if I have them in the house):

• Roasted peanuts

• Beansprouts

• Lime wedges

• Coriander

• Siracha

Prepare your sauce by adding all the ingredients into a bowl and whisking together to dissolve the sugar.

Cook the noodles as per the packet instructions and rinse under cold water.

In a HOT wok, fry your chicken and prawns and then set aside on a plate.

Then add the onion and pepper to the wok and keep it moving around so it doesn’t burn. Once you’ve started getting some colour, add in the spring onion and beansprouts for a minute or two.

Add the meat back to the pan along with the noodles and sauce so everything is thoroughly coated. Then move it all to the side to create a well for your eggs to scramble before you stir them through.

Serve with some lime wedges and roasted peanuts and any/all of the above garnishes.

And that’s it, an imitation of the takeaway classic starting ar around £1.50pp.