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Pad Thai

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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 Pad Thai recipe, 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.
This Pad Thai recipe was the first one we cooked on the Egg.  We also have another Pad Thai Recipe on our website, which was created by our friend, Nick, KAB.  This one is made from typically traditional Thai ingredients so you may need to locate your nearest oriental store, our local favourite is J&M Oriental Supermarket in Cambridge.  Janet and Ming are always frienldy, incredibly helpful and knowledgeable.
Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 people
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Video Notes

Ingredients
  

  • 225 g 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
  • 150 g pork mince
  • 200 g prawns pre-cooked is OK but raw is better
  • 2 spring onions
  • 2 eggs beaten
  • 4 tbsp chopped fresh coriander
  • 110 g chopped unsalted roast peanuts
For the sauce

Equipment

Grill Temperature

200C temp_icon

Surfaces

Big Green Egg Wok

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.

Video

Notes

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

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