Pad Thai

I went to Thailand 5 years ago on my honeymoon and ate Pad Thai pretty much everyday. It was the first time I had experienced the combination of the salty, sweet, sour and spicy flavours and I couldn't get enough of it. When I returned home I visited the Thai restaurants in Belfast but their versions were bland to the extreme in comparison so I did a bit of research and decided to make my own. How hard could it be? Taking inspiration from numerous YouTube videos I think I created a dish that closely replicated what I ate on the beach in Koh Samui.

There are vital ingredients in every dish that simply can't be left out. For me Pad Thai's key ingredients are palm sugar, fish sauce and lime. If you don't have either of these it's not worth the effort.



To feed 3

  • Rice noodles 1 pack
  • 3 Chicken breasts
  • Lucy Bee Coconut oil 2 Tablespoons
  • 1 Medium red onion
  • 2 Spring onions
  • 3 cloves of garlic
  • Peanuts 2 Tablespoons
  • Coriander 2 handfuls
  • 1 lime
  • 2 birds eye chillies
  • Sesame seeds 1 Tablespoon
  • Tamarind Paste 2 Teaspoons
  • Fish Sauce 2 Tablespoons
  • Palm sugar 1 Tablespoon
  • Chilli Oil 1 Tablespoon



Once you have the ingredients prepped the dish comes together fairly quickly so have a pan of water already boiling and add the noodles before you start cooking.

Heat your wok on high until it starts to smoke and add the coconut oil (coconut oil works well as it has a high smoke point). Add half the chicken at a time otherwise the temperature of the wok will fall and the chicken will steam rather than fry. Remove to the side and stir fry the other half of the chicken until it stars to brown. Place the first batch of chicken back in the wok and add the palm sugar. Adding the palm sugar at this stage will give the chicken a chance to caramelise before any liquid is added. Once the chicken has browned add the first handful of coriander along with the spring onion, red onion, chilli and garlic. Cook for 30 seconds then add the juice of half a lime the fish sauce and tamarind paste.

Once the noodles are cooked (should take around 6 mins for rice noodles) drain and add to the wok. Drizzle with chilli oil and add the remainder of the coriander and mix well. At this stage you can make any amendments according to what direction you want to take it. If you what it saltier add more fish sauce, sweeter more palm sugar and lime if you like it sour.

Serve in preheated bowls and garnish with crushed peanuts, coriander, sesame seeds and chilli flakes on the side.

Hope you enjoy,

Paul Registered & Protected  NTWP-LG43-VQNB-GJCP