Tag Archives: Thai food

Universal YUMS: September Box – Thailand

I have never been to Thailand but I have always liked the food. It’s really exciting how Thai food balances sweet, sour, salty and spicy flavours so I was very excited to taste what was in this month’s box.

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Things I have been cooking lately #103: Easy pad Thai

Mr O and I have a favourite Thai restaurant near my old office that we used to visit regularly to commemorate one of our first dates. Although I am normally very eager to experiment with flavours I always have the same thing in this restaurant because it’s that delicious and that dish is Pad Thai. Now that I have moved to a new building it’s a little out of the way so I wanted to have a go at making my own Pad Thai so I tried out this recipe in the Leon quick meals recipe book I got for my birthday. I don’t think it’s wonderfully authentic and it doesn’t quite measure up to my restaurant favourite but it’s still very, very tasty and super quick for a weekday supper.

Easy Pad Thai

Adapted from Leon Fast Suppers

150g rice noodles
1 tablespoon sesame oil
3 cloves of garlic, peeled and chopped
150g raw, peeled prawns
2 eggs, lightly beaten
2 handfuls bean sprouts
2 spring onions, trimmed and chopped
2 tablespoons unsalted roasted peanuts, roughly chopped
2 tablespoons fish sauce
Juice of 1 lime
2 tablespoons caster sugar
1/4 teaspoon chilli powder
1/2 teaspoon tamarind paste

For the garnish

2 spring onions, trimmed and chopped
1 tablespoon fresh coriander leaves
1/2 tablespoon, unsalted roasted peanuts roughly chopped
2 lime wedges

Soak the rice noodles in warm water according to the package instructions. There should be a timing for if you are using them for a stir fry. Go with that. They should be just softening. Drain, rinse and set aside.

Heat the oil in a wok over a high heat. Add the garlic and stir fry quickly until just turning golden. Add the prawns and stir fry for a minute or two. Then add the noodles and stir through before adding the eggs, bean sprouts, spring onion and peanuts, stirring well after each addition.

When everything is well combined add the fish sauce, lime juice, sugar, chilli powder and tamarind paste. Stir thoroughly and then serve immediately topped with the garnish and with lime wedges on the side.

Serves 2