Jo’s Faux Pad Thai

Honestly, I don’t think this dish bears any resemblance to genuine Thai Pad Thai. I don’t really know much about Thai cooking, except that I really like it when I eat it. So fragrant, so fresh, so healthy seeming. The best I can probably say is that this dish was inspired by Pad Thai. It’s got peanut, it’s got egg, it’s got noodles. That’s probably as far as the resemblance goes. But this dish just got rave reviews from M and my lovely housemates, so I’m sharing it with you to see what you think.

Note that I used the veg I had lying around in the fridge, and threw in chicken because it was going off – but you can leave it out if you want a veggie option.

Sort of pad thai

Sort of pad thai

Serves: 4

Time needed: 45 minutes

 What you need

For the sauce

1 tbsp sesame oil

2 tbsp fish sauce

2 tbsp sweet chilli sauce

1 tbsp ketchup

1 tbsp soft brown sugar (this should really be palm sugar, but I can never find this)

1 tbsp rice wine vinegar

For the rest

2-3 nests of egg noodles

Oil

1 onion, finely chopped

2 cloves garlic, minced

1 birds eye chilli, finely sliced

1 chicken breast, diced

Handful of mushrooms, finely sliced

2 peppers, cubed (I used red and orange)

2 heads of broccoli, chopped into small florets

1 tbsp sesame seeds

2 tbsp peanut butter

4 spring onions, finely diced

2 eggs, beaten well

Lime juice for sprinkling

How to make it

  1. First, make the sauce by mixing together all the ingredients in a small bowl.
  2. Next, cook your noodles in a generous panful of boiling water. When al dente, drain, rinse in cold water and drizzle with a little oil. Set aside.
  3. Heat the oil in a wok over a medium-high heat, then fry the onion until golden. Add the garlic and chilli, and stir fry until aromatic, taking care not to let the garlic burn.
  4. Tip in the chicken, and stir fry quickly until browned on all sides. Add the mushroom and fry for another couple of minutes until cooked. If the mixture is a bit dry, add a spoon of the sauce.
  5. While you’re cooking the chicken, make the omelette. Heat a little oil in a small frying pan over a high heat, then tip in the beaten egg. Spread the egg out as thinly as possible, as you want a really thin omelette. Once browned on the bottom, flip over and do the same on the other side. Turn out onto a chopping board and leave to cool.
  6. Now, add all the vegetables except the spring onions to the chicken. Pour in the sauce and stir fry on high until the mixture is well coated. Add the sesame seeds and mix again.
  7. Reduce the heat, then splodge in the peanut butter, and stir gently until melted and properly combined. Remove from the heat altogether now, as you don’t want to overcook your mixture.
  8. Slice the omelette into thin ribbons, then add to the mixture along with the noodles, spring onions and lime juice, and stir carefully.
  9. Serve garnished with a few spring onions and devour.

Pad Thai inspiration

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