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Pad Thai by KAB

Pad Thai by KAB

This classic stir-fry dish combines tender rice noodles, succulent shrimp, crunchy peanuts, and a tangy sauce, all infused with a smoky flavor from the Big Green Egg.

Quick and easy to prepare, our Pad Thai is perfect for a quick weeknight dinner.  This dish has the authentic taste of Thailand with ingredients used in traditional Thai cooking.

Another great recipe cooked in the wok on the Big Green Egg.

Recipe Credit:  Nick Rourke

Cooking surfaces

Wok
EGGspander basket

BBQ Temperature

200°C

Ingredients

  • 1 pack 3mm rice noodles
  • 2 tbsp groundnut oil
  • 1 egg
  • 1 pack, extra firm, Tofu. chopped into 2cm cubes
  • 1 tbsp shredded salted radish (may be called turnip)
  • 1 handful of bean sprouts
  • 4 large prawns
  • handful of chives or spring onions, chopped into 5cm lengths
  • 2 tbsp unsalted roast peanuts, coarsely chopped
  • lime wedges, to serve
  • glass of water, to cool wok, if required

For the sauce

  • 1 tbsp dried shrimps
  • 3 tbsp tamarind water (1 tbsp tamarind paste and 2 tbsp water)
  • 2 tbsp palm sugar syrup (1 tbsp palm sugar and 1 tbsp water)

Equipment

Method

For the sauce.

  1. Combine the tamarind water, palm sugar syrup and fish sauce in a small bowl and give it a good zhuzh!
  2. You’ll need a 1/4 cup plus 2 tablespoons, discarding the rest.

To cook the Pad Thai.

  1. Soak your noodles in warm water for 20 minutes until they’re very pliable but not fully soft (or in cold water overnight) before draining and setting them aside.
  2. Setup your Egg for a direct cook at 230°C with your Eggspander basket.
  3. Add the dried shrimps to the wok, and cook, stirring frequently, until they’re dry all the way through and slightly crispy, about 5 minutes.  Set them aside in a small bowl.  Covered at room temperature they’ll keep for up to 1 week.
  4. When you’re ready to cook the Pad Thai, open up the bottom vent fully and have a glass of water to hand.
  5. Add the oil to the wok and and swirl to coat the sides of the wok.
  6. When the oil begins to smoke, crack the egg into the centre of the wok (it should spit and sizzle violently and the whites should bubble and puff).
  7. Add the tofu, radish and dried shrimp beside the egg.  Cook stirring everything but the egg, until the edges of the egg are light golden brown, about 1 minute, then flip the egg (it’s fine if the yolk breaks), break the egg into several pieces with the spatula and stir everything together.
  8. Add the noodles and the beansprouts and stir-fry (constantly stirring, scooping and flipping) until the noodles and bean sprouts have softened slightly, about 1 minute.
  9. Add the prawns, then stir the tamarind mixture once more before you add it to the pan.
  10. Stir-fry making sure the prawns get plenty of time on the hot surface, until they are cooked through, just about all the liquid has evaporated, and the noodles are fully tender and no longer look gloopy or clumpy, about 2 to 4 minutes.
  11. Add the chives and 1 tablespoon of the peanuts.  Stir fry briefly then transfer it all to a plate.
  12. Sprinkle on the remaining peanuts and chives and serve with lime wedges.
  13. Season to taste with fish sauce, sugar, chillis and chilli powder.

Note:  This dish should take no longer than 4 minutes to cook from when you add the egg to the wok.  You’ll cook this dish with the lid of the Egg open at all times.  If the wok gets too hot at any time, add a glass of water to the wok.  This will quickly evaporate and help reduce the wok temperature.  As soon as the water has evaporated continue cooking.

 

 

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