Recipes

Pad Thai

Serves 4

It is hard to believe that pad Thai is “street food” in Thailand. This dish is a good example of all the wonderful flavours and textures in Thai cooking. On the flavour side of things, it is salty, sweet, spicy and sour. On the texture side, the noodles are soft and the bean sprouts, peanuts and cucumber crunchy. What a great dish!
I like to serve this on a large platter, with all the garnishes around the edge.

1⁄2 lb. dried rice noodles
3 tbsp. fish sauce
2 tbsp. rice vinegar
2 tbsp. brown sugar
2 tbsp. ketchup
1 tsp. chili paste
3 tbsp. vegetable oil
1 tbsp. garlic, minced
1 small cooking onion, minced
3⁄4 lb. boneless chicken breast cut into 1⁄2-in. cubes
2 eggs, lightly beaten
3 c. fresh bean sprouts

Garnishes
1/3 c. peanuts, coarsely chopped
2 green onions, finely sliced
2 tbsp. cilantro leaves
2 limes, cut into wedges
1 small English cucumber, sliced

1. Soak rice noodles in very hot water for 20 minutes. Drain and set aside.
2. In a cup, combine the fish sauce, rice vinegar, brown sugar, ketchup and chili paste. Set aside.
3. Heat the oil in a large skillet or wok. Cook the garlic and onion until soft. Add chicken and cook until the chicken is no longer pink.
4. Create a well in the centre and add the eggs. Cook them until just set and stir to scramble. Add the fish sauce, vinegar, ketchup and chili paste mixture.
5. Add noodles and toss until well combined. Add bean sprouts.
6. Place on a platter and sprinkle with garnishes.