A couple of years ago my sister was studying for her exams and she asked me if I could come cook for her so that she had more time to focus on her studying. I let her pick a recipe and she went for her favorite take-out meal ‘Chicken pad thai’, which was something I had only eaten once before so all I could do was keep my fingers crossed and hope it would turn out exactly as she was looking for. Luckily for me, she really enjoyed it!
Though it was the first time I made it, I decided to make my own pad thai sauce, instead of going for store bought. Now, it may seem a bit weird that I used crispy friend onions, but that’s because I just don’t like ginger, which is usually what they put on top of Pad Thai. I did serve it with some lime wedges, which give such a great contrast to the somewhat sweet sauce.
When I originally made this recipe I used some satay spices, which you can find everywhere in Belgium, but as I couldn’t find the same thing in Ireland, I decided to make up my own mixture that is somewhat similar and goes really well with this recipe.
Serves: 3-4 people
- 200g thai rice noodles
- 3 eggs
- 350g chicken fillets
- 4 spring onions
- 200g bean sprouts
- 120g salted peanuts
- 2 crushed cloves of garlic
- 150ml warm water
- 2 tablespoons of tamarind paste
- 4 tablespoons of fish sauce
- 6 tablespoons of sweetened chili sauce
- 6 tablespoons brown sugar
- 2 teaspoons of satay spices*
- 1 chicken stock cube
- 6 tablespoons of crispy fried onions
- 1 lime
Can’t find satay spices? Make your own mixture! Mix 2 teaspoons of paprika powder with 1/2 a teaspoon of black pepper, 1 teaspoon of cumin, 1 teaspoon of garlic powder, 1/2 a teaspoon of cayenne pepper and 1 teaspoon of nutmeg. Mix it together and you are good to go (remember to only take 2 teaspoons in this recipe, not the whole mixture)
Remove the top (the darkest few cm at the top) and bottom(the little moustache) of the spring onions and finely slice them. Cook the noodles according to instructions on the package, but add 1 chicken stock cube to the water. Whisk the eggs together in a glass, heat up a bit of butter in a pan and fry the eggs until you have scrambled eggs. Set aside until later.
Heat up olive oil in a frying pan and add the spring onions and garlic. Wait until the onions start to cook, add the chicken and cover them with the satay spices. Let them cook until the chicken is browned, then add the peanuts and bean sprouts.
Dissolve the tamarind paste in the warm water, add fish sauce, chili sauce and brown sugar and mix it all together and add it to the rest of the food. Once your noodles are done, drain the water and add the scrambled eggs and crispy fried onions to the sauce and let them heat up along with the rest of the sauce for just a couple of minutes.
Serve with some lime wedges.