Pad Thai

Pad Thai

I believe I had my first Pad Thai in Bangkok. It’s certainly the first one I remember being blown away by. The flavours make this dish so morish, I really didn’t want to finish the plate. 

While the Big Green Egg doesn’t really add much to this dish, I love using the wok on the Egg. And I’ll stick by my adage; you may as well make the mess in the garden.

Cooking surfaces

Wok

BBQ Temperature

200°C

Ingredients

  • 225g thick rice noodles, sometimes called stick noodles
  • 2 tbsp groundnut oil
  • 2 cloves garlic, finely chopped
  • 1 tbsp fresh ginger, finely chopped or grated
  • 2 fresh red chillies, birds-eye is my favourite
  • 150g pork mince
  • 200g prawns, pre-cooked is OK but raw is better
  • 2 spring onions
  • 2 eggs, beaten
  • 4tbsp chopped fresh coriander
  • 110g chopped unsalted roast peanuts

For the sauce

  • 3 tbsp fish sauce
  • 3 tsp soy sauce
  • 1.5 tbsp tomato sauce
  • 90ml sweet chilli sauce
  • Juice of 1.5 limes
  • 3 tbsp palm sugar

Equipment

  • The Big Green Egg Wok and Eggspander basket are needed here

Method

For the sauce.

  1. Pop all the sauce ingredients in a saucepan, and while it’s warming, stir to dissolve the palm sugar.
  2. Set aside.

To cook the Pad Thai.

  1. Soak your noodles in warm water for 10 minutes before draining and setting them aside.
  2. Setup your Egg for a direct cook at 200°C with your Eggspander basket.
  3. Preheat your wok.
  4. Add in your oil and very shortly after, your garlic, ginger and pork mince. Stir and cook until the pork is just starting to brown.
  5. Add the eggs and prawns and cook while constantly stirring.
  6. Once the prawns are cooked, add the noodles and remaining ingredients, keeping back a few peanuts for garnish and the coriander. 
  7. Cook until everything is warmed through. 
  8. Serve into bowls and top with the remaining peanuts and coriander. 

I added a little carrot as a garnish, Thai restaurants would normally do ornate carvings of their carrots.

 

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