Pad Thai

Pad ThaiMy love of cooking seems to be coming back, mostly on those day where I don’t have to do anything else, as work exhausts me. The occasions where J and I both work calls for a quick, nutritious and delicious meal.

When I work, it’s usually in town (Geelong), from which we live about half an hour drive, and as we’ve started paying more attention to where our produce comes from, some things we use, such as milk, can only be bought from one store in town.Pad Thai peanut and coriander

So this particular day, I’d worked, needed to pick up milk and thought I’d pick up a couple of ingredients for dinner. I had 1 chicken breast defrosted in the fridge that had to be used and had put the call out on twitter for inspiration. All suggestions were great but once I get my mind set on something it’s hard to change it.

I’d decided on Chicken Pad Thai. We managed to use ingredients that were slowly wilting in the bottom of the fridge, a couple of ingredients from the garden and even a couple of our lovely chickens eggs.

pad thai chill and lime

The prep is a little fiddly but once that’s done everything pretty much goes in together. And was absolutely fresh and wonderful!

How do you prefer to cook? Do you like things that are done quickly, or do you prefer to take your time?

Pad Thai
Author: Clare Reilly
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 250gm Pad Thai noodles
  • 1 chicken breast
  • 2 tbspn peanut oil
  • 2 heads of bok choy chopped into large chunks
  • 1/2 onion sliced into small wedges
  • 2 eggs lightly beaten
  • 1 large chilli, finely sliced
  • 1/4 cup lime juice
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1/3 cup chopped peanuts
  • 1/3 cup fresh chopped coriander
  • A small handful of bean sprouts.
Instructions
  1. Cook noodles according to instructions on packet.
  2. Add 1 tablespoon of peanut oil to a wok, brown chicken.
  3. Remove chicken from pan.
  4. Add remaining oil to pan and add onion, chilli and stems of bok choy, fry until beginning to soften.
  5. In separate bowl mix lime juice, fish sauce and brown sugar until sugar is dissolved.
  6. Return chicken to the pan, add noodles, beaten eggs and stir until eggs are cooked.
  7. Add sauce mixture and bean sprouts, stir until combined.
  8. Serve with fresh coriander and chopped peanuts.

 

12 thoughts on “Pad Thai

  1. I love pad Thai. Such a fantastic meal full of awesome flavours. I think it’s wonderful how you were able to throw this together so inexpensively using a bit of this and a bit of that xx

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  2. Looks amazing! I’ve never made my own Pad Thai – the ingredients aren’t things that I tend to keep in the pantry, but I keep meaning to make an investment in the different oils, sauces etc that are so good for Asian meals.
    I like quick meals during the week, and longer ones on the weekend when I can take my time 🙂

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    1. Sarah, you should definitely give this one a go. It was delicious, easy, healthy and fresh and it’s even better if you can pick some ingredients from your garden!

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  3. I’ve never made my own pad thai but I find some fast food ones too lime-y & I’m not a fan of lime. If I left it out when cooking it, would it taste less Pad Thai-ey?

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  4. yum yum yum!@ i am always after a pad thai recipe as i have tried many but they juist don’t do it for my tastebuds! i’ll let you know how i go 🙂 🙂 by the way nice to meet you, i added you on instagram as well and posted the 10 things i currently love 🙂 🙂

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