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
BBQ Temperature
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.
- Pop all the sauce ingredients in a saucepan, and while it’s warming, stir to dissolve the palm sugar.
- Set aside.
To cook the Pad Thai.
- Soak your noodles in warm water for 10 minutes before draining and setting them aside.
- Setup your Egg for a direct cook at 200°C with your Eggspander basket.
- Preheat your wok.
- 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.
- Add the eggs and prawns and cook while constantly stirring.
- Once the prawns are cooked, add the noodles and remaining ingredients, keeping back a few peanuts for garnish and the coriander.
- Cook until everything is warmed through.
- 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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