So let me first apologise for the lack of Friday blog post. It’s the first time I’ve missed a blog post in 2018 and it really angered me that I wasn’t able to get one out. So this was due to a combination of things; first of all I’m now 36 weeks pregnant and last week I thought I was in labour. It was quite scary and I was sent home ill from work to get checked out. It turns out it was just Braxton hicks (bad ones!) and the baby is still cooking. I also have been preparing all my cases at work ready for when I leave for maternity which was Friday just gone. This was a crazy busy times and even if I wasn’t going off on maternity leave, there was still a lot of work to be done.
I’m now on maternity leave (yay!) and I’m hoping to spend the next few weeks preparing blog posts in advance so that for the first few weeks when our baby is born, I’m not missing blog posts.
Anyway…. on with what the blog post is actually about.
Happy Chinese New year btw!!
This isn’t Chinese food, it’s Thai food but keeping within the oriental theme. I love Pad Thai and when I go to a Thai restaurant it’s usually a toss-up between this and Thai curry. I’ve never made it myself before, but when I was travelling in Thailand after I finished uni we ate a lot of this. I’ve inserted a few photos below of myself when I was in Thailand… This recipe does have a few ingredients but honestly the flavours make it so worth while and something that I will be definitely be making again
– Rice noodles (enough for 2 people)
– 2 Chicken breasts – chopped into small slices
– 1.5 tbsps soy sauce
– 3-4 cloves of garlic (or 1.5 tsps of lazy garlic)
– 1 red chilli
– 1 tsp ginger
– Spring onions (sliced)
– 1 egg
– Bean sprouts
– 80ml chicken stock
– 3 tbsps rice vinegar
– 1 tbsp lime juice
– 3 tbsps brown sugar
– 2 tbsps fish sauce
– 1 tbsp soy sauce
– 1/4 tsp cayenne pepper
1. Place the chicken in a bowl and add 1.5 tbsps of soy sauce. Toss the chicken in the soy sauce and set aside
2. Combine chicken stock, rice vinegar, lime juice, brown sugar, fish sauce, soy sauce and cayenne pepper in a jug. Stir to dissolve the sugar and set aside.
3. Bring a large pan to boil and add noodles. Cook for 6 minutes – soft but a bit crunchy still. Drain noodles and set aside.
4. Heat a wok with a little olive oil and add chilli, garlic and ginger to the pan. Cook for 1 minute
5. Add chicken and stir fry for 5 minutes until browned. Then add 2 tbsps of ‘Pad Thai sauce (made earlier in the jug) to keep ingredients frying and not burning
6. Push ingredients to the side of the pan and crack an egg into centre of the pan – stir fry quickly to scramble the egg
7. Add noodles and 3-4 tbsps of ‘Pad Thai sauce’ to the pan. Then use two wooden spoons/utensils to combine ingredients with the noodles. Add the rest of the sauce and stir fry for 2-3 minutes
8. Fold in bean sprouts (as much as you like) and spring onion.
Serve and enjoy!