OVERVIEW
We’ve made this classic Thai noodle dish with chicken, but it works just as well with prawns, tofu or no protein at all. The secret is to stir fry as quickly as possible to prevent the noodles turning a bit claggy. Speed is of the essence at every stage after the noodles go in – don’t let anything linger in the wok any longer than necessary. The recipe makes more stock than you’ll need, but it’s better to have too much than too little, and you can store it in the fridge for another time.
SET UP YOUR EGG
Set up your EGG for direct cooking with either a ConvEGGtor Basket or Stainless Steel Grid in place to hold your wok above the flames. Your target temperature is 200°C.
PREPARE YOUR NOODLES & STOCK
While the EGG is coming up to heat, simmer the noodles in a pan of gently boiling water for 2-3 minutes – you want them to soften but not cook through. Alternatively, you can soak them in hot water for a few hours.
To make the stock, melt the palm sugar in a pan, then add the rest of the ingredients. Bring to a simmer for a few minutes then remove from the heat.
START THE STIR FRY
Heat your wok in the EGG. Once hot add the oil. Drop the chicken pieces into the wok and stir while they cook – it’s going to be very hot, so wear a glove. Once the meat is cooked, add the crushed chilli and chopped garlic and give another stir.
Add the beaten eggs and stir until scrambled, then add the noodles. Add about a quarter of the stock and the dried shrimps and continue to stir fry, adding more stock as needed until the noodles are cooked through. Squeeze in the juice of one lime and some sweet chilli sauce if required. Finish by adding three-quarters of the coriander, spring onions, beansprouts and peanuts and giving one last stir.
DISH UP YOUR PAD THAI
Dish up your pad thai and garnish with the remaining coriander, spring onions, beansprouts and peanuts. Serve with wedges of lime.
