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Prawn-Free Pad Thai [May. 15th, 2005|09:30 pm]
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As most of you know, I don't particularly like seafood, which prompted me to concoct this version of the Thai classic dish.



  • 250 g thin rice noodles

  • 4 tbsp tamarind paste

  • 1 1/2 limes, juiced

  • 2 tbsp coconut or palm sugar

  • 3 tbsp fish sauce

  • 1/2 cup vegetable oil

  • 2 cloves garlic, finely chopped

  • 300 g chicken breast

  • 2 eggs

  • 2 tbsp chili radish, minced (optional)

  • 1 cup bean sprouts, rinsed

  • 6 chinese chives, cut into 1 inch pieces (if unavailable, substitute with three more green onion stems)

  • 3 green onion stems, cut into 1 inch pieces

  • 1/4 cup coriander leaves, coarsely chopped

  • 1/4 cup peanuts


Soak the rice noodles in plenty of cold water for at least one hour, and up to 24 hours.

In a small bowl, mix the tamarind paste, the lime juice, the sugar, and the fish sauce. Set aside.

Slice the raw chicken breast into 1/4 inch thick strips, and then slice the strips into several small pieces. The meat should consist approximately of 1/2" by 1/2" by 1/4" segments.

In a wok, heat the vegetable oil over high heat until it is very hot. Add the garlic and stir fry for 30 seconds. Turn heat down to medium high, add chicken, and cook, stirring frequently, for 1 minute or until chicken appears to be mostly cooked.

Make a well in the centre of the wok, and crack the two eggs into it. Allow to sit without stirring for 45 seconds to partially cook the egg, and then mix vigorously to distribute ingredients.

Drain the noodles and add them to the wok, giving the contents a quick stir. Immediately pour the tamarind sauce overtop and, if using, add the chili radish. Stir quickly and constantly for three minutes or until noodles are soft and delicate.

Stir in the bean sprouts, the chives, the green onion, and the coriander, and continue to cook for one more minute.

Remove from heat and top with peanuts. Garnish with more coriander, lime slices, and strips of red pepper, if desired.
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