Crunchy Thai Noodle Bowl

Crunchy Thai Noodles

I was tying for pad Thai, but I couldn’t find any tamarind pulp at my local supermarket, so I decided to buy the pad Thai noodles and improvise until I made a dish that somewhat resembled ‘pad Thai’. Essentially, Pad Thai is made with soaked rice noodles, which are stir-fried with eggs, tofu and flavoured with tamarind pulp, fish sauce and other aromatics. The thing I love most about pad Thai, is the toasted nuts, crunchy bean sprouts and lemon. I used oyster sauce instead of tamarind and fish sauce, it gives the dish a subtle fishy flavour that is to die for.

You can easily substitute the noodles for zoodles and the chicken for pork, fish or tofu. 


INGREDIENTS

4 free-range chicken breasts, chopped into small bite-sized pieces
Coconut oil
1 packet oriental stir-fry mix (red cabbage, baby corn, peppers, sprouts and baby spinach)
1 bottle oyster sauce
4 garlic cloves, crushed
5 cm thumb of ginger, grated
1-2 thai green chillies, chopped
1 packet spring onions, chopped
1 packet pad Thai rice noodles
2 free-range eggs
Low sodium Kikkoman soy sauce
1 handful fresh sprouts
1 handful fresh basil
3 tbsp cashew or peanuts, crushed
2 lemons, cut into wedges


METHOD
Serves 4
Preparation 10 minutes
Cooking time 15 minutes


Boil the kettle and place a wok on high heat. 

Soak the noodles in boiling water for about 3-5 minutes, drain and run under cold water, set aside.

In a pestle and mortar bash up the nuts, then transfer to a hot pan and toast until lightly golden, set aside.

Add about 1 heaped tablespoon of coconut oil to the hot wok and fry the crushed garlic, ginger, chillies and half of the the chopped spring onions for 2 minutes. Then add the chicken and fry for 5 minutes, tossing continuously. Push the chicken to one side of the wok.

In a bowl, lightly mix the eggs, add a dash of soya sauce and the rest of the spring onions. Pour the mixture into the other side of the wok, using a chop stick, mix the eggs until they are lightly scrambled. Mix with the chicken.

Then add the veggies and the sauce. Put the lid on and cook for a further 2 minutes. Then add the cooked noodles and and mix.

To serve evenly distribute the noodles then top each bowl with sprouts, basil, toasted nuts and a wedge of lemon.


 

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