So, before anyone jumps on the title of this article as some vague racial slur on the Irish, it’s a play on words and a reference to me having been born in Ireland and my take on a classic Thai dish (had to say that, as you can get shot for practically saying anything these days).
My Pad Thai is a bit of a bastardisation from a number of sources – however, it makes an amazing flavour packed extravaganza in your mouth (honestly, it’s quite good).
Perhaps a bit westernised but still with the same sweet and hot undertones of a normal Pad Thai. It’s personal origin with me comes from the same ex-girlfriend who I briefly mentioned in my poached eggs recipe. She was all kinds of smart and she taught me how to cook this.
Over the years I have changed it very slightly to get more of a citrus like flavour but in essence its the same dish I learned from her.
- 4 large Spring Onions – finely chopped from the bulb end to just where the start to turn green.
- 5 Large Cloves of Garlic – finely crushed, using a Garlic Crusher.
- 1 Red Chilli, Finely chopped – save as many of the seeds as possible.
- 1/2 a large onion – finely chopped.
- 6 button mushrooms – finely chopped or sliced.
- 1 Lime – juiced – separate the lime juice into halves.
- 2 tablespoon of Tamarind Sauce.
- 3 tablespoon of Oyster Sauce.
- 1 tablespoon of Dark Soy Sauce.
- 1 teaspoon of Chinese Garlic and Chilli sauce.
- 1/4 of a pint of OXO Chicken Stock (Tesco’s own brand is pretty good too).
- 1 teaspoon Salt.
- 1 teaspoon Pepper.
- 1 Packet of diced chicken breast – cut into thinner slithers from the dices – should be as thin as you can get.
You can purchase any type of soft noodle for this dish. I tend to use Udon noodles of varying thicknesses – however the dish works best with the thinner kind. Make sure that you get the type that can be cooked directly in a pan – rather than needing water.
- In a small amount of cooking oil, fry the chicken so that it is slightly brown, but cooked all the way through. Drain any excess water from the pan and set to one side.
- Into a Wok, add all of the ingredients in the “Sauces” section, then add about 40% of the Chicken stock to the Wok.
- On a medium heat stir the sauces and stock in the wok – do not allow for it to boil, just keep it below simmering.
- Add the chicken, and again stir so the meat absorbs some of the sauce mix – do so for about one minute.
- Add all of the ingredient in the Vegetables section and stir. Add another 20% of the stock.
- At this point add half of the Lime juice that you prepared – stir again.
- Allow to heat through for about 1 minute and then add the salt and pepper from the “Seasoning” section.
- Add the noodles to the wok (breaking them up as much you can) – and add the remaining chicken stock and continue to stir. Allow for the noodles to absorb as much of the stock as possible and then add the remaining lime juice.
- Heat for a further 30 seconds and then serve.
- You can add some crushed Cashew nuts to decorate.