Dinner for One

Index of Recipes

Traditional Pad Thai Chicken

Inspired by a Traditional Pad Thai Chicken (Hussey, 2008) recipe, which prepares an egg omelette at the start and using it at the end when the egg would have cooled. Restaurants have warmers to prevent cooling, but most homes do not. Furthermore I picked up the keywords or "street food" and "fold the egg" from a quick Google-search, therefore I revamped the recipe to be a quick-and-easy meal if the slicing and dicing is done in advance. However, the recipe is presented as a preparation and cooking in one go.

Allergens: Soya, peanuts, fish.

Nutrional information - per serving: Energy 2141kJ/512kCal, 26g Fat (4.73g saturated), 26g Carbohydrates (11g sugar), 3g Fibre, 43g Protein, 3549mg salt.

Serves: 1 (Multply the ingredients for larger parties).

Total preparation and cooking time: 01 hour 00 minutes.

Cost of ingredients: £1.66 per person [as at 29 July 2017].

INGREDIENTS:

(Hussey, 2008)

  • 50g thick rice noodles;
  • 15ml (3tsp) vegetable/peanut oil;
  • 100g (1 piece) skinless, deboned chicken breasts cut into small pieces;
  • 5g (1 small) red chilli chopped;
  • 15g (half) spring onions, washed and finely chopped;
  • 5ml (1 tsp) fish sauce;
  • 10ml (2 tsp) lime juice;
  • 15ml (1 tbsp) dark or light soy sauce;
  • 5ml (1 tsp) brown sugar;
  • 30g (83ml) bean sprouts;
  • 25g (50ml) unsalted peanuts; 
  • 1 medium free-range egg;
  • (25ml) (2.5g or 4 stalks) fresh coriander, roughly chopped;
  • 10ml (2 tsp or 1 stalk) fresh basil, chopped finely;
  • 5ml (1 tsp or 1 stalk) fresh mint, torn with hands.

PREPARATION:

  1. Cut the chicken breasts into small pieces.
  2. Beat the eggs.

METHOD:

  1. For dried rice noodles, place noodles in a heatproof bowl and cover with boiling water. Soak for 15 minutes and rinse with cold water. Toss through 3ml of the oil to prevent them sticking.
  2. For the noodle mix, Add 3ml oil to a wok and heat it through well.
  3. Begin to stir-fry the chicken.
  4. While the chicken cooks, chop the chillies, spring onions, coriander, basil, and mint.
  5. Add the red chillies, spring onions, fish sauce, lime juice, soy sauce and brown sugar to the wok and cook for about three minutes
  6. Add the noodles to the wok and toss, mixing in all the ingredients.
  7. For the omeltte mix, push the noodles mix towards one side of the wok to make room for the omelette mix, add 3ml of oil to the wok and heat it on high heat.
  8. Add the eggs to the wok. Swirl aound and cook until just set.
  9. Mix: Fold the omelette into the noodle mix.
  10. Sprinkle the herbs, bean sprouts and peanuts on top.
  11. Serve and eat straight away.

HINTS:

Hussey (2008) offer the following hints:"Let the wok get very hot before adding the chicken so it seals in all the flavours." "Be careful not to add too much chicken to the pan at one time - you don't want the meat to stew. "Seed the chillies if you don't like it too spicy.

REFERENCES:

Hussey, M. (2008). Perfect a traditional Pad Thai. [printed edition] WebSite www.ShortList.com [Accessed 2008].