For the latest family cooking class there was a desire to find the perfect home-made Phad Thai. Although this was a lovely mix (I especially loved the sugar content 🙂 – although this was one of the downfalls for most others), the host of this weeks cooking class was not satisfied with the overall flavours and textures of this dish.
We would certainly try to combine some aspects of this recipe with some other recipes and try to improve on the overall dish.
Any suggestions on things we are missing or how things could be improved would be most welcomed. 🙂 But I’ll give you the recipe in case anyone likes a sweet Phad Thai.
Phad Thai Noodles
375g packet rice stick dried noodles, soaked in cold water for 2 hours or overnight to soften, drain
½ onion, sliced
500g chicken, cut into small strips
2 tablespoon pickled white radish (optional)
2 garlic cloves, finely chopped
2 spring onions, sliced
½ can baby corn pieces
1 carrot, sliced
half bunch Chinese chives, cut into 2.5cm pieces
1 cup bean sprouts
3-4 tablespoons chopped roasted peanuts
2 tablespoon tamrind concentrate
1 cup sugar
1½ tablespoons fish sauce
½ cup water
Make sauce by mixing ingredients in a saucepan and heating on medium heat, boil for around 15 minutes while preparing the rest of the meal and keep warm.
Heat oil in wok on medium heat and cook onion until transparent and browning slightly. Remove from wok. Cook chicken in batches in the wok and set aside.
Add eggs and stir-fry until scrambled and slightly dry. Remove from pan.
Add some oil and cook spring onions for 1-2 minutes, then add corn, carrot, cooked chicken and onion. Add sauce and noodles and mix. Add chives and bean sprouts and serve with lime wedges, chopped peanuts and ground chilli, if desired.