Lucky Recipes
My My Pad Thai
Cooking Time: 35 mins INC prep
Difficulty: Easy if you're organised and well prepared!
Serves: 2 hungry with a bit of leftovers!
Ingredients
• 150g cooked shredded chicken
• 150g free-farmed pork mince
• 50g firm tofu (chopped roughly but finely)
• 2 tablespoons Lucky Taco Pink Pickle (or pickled white radish)
• 3 large cloves garlic (finely chopped)
• 30g knob ginger (peeled and chopped finely)
• 50g beansprouts
• 2 tablespoons light soy sauce
• 1 tablespoon Lucky Taco Jalapeño hot sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon ground white pepper
• 1 tablespoon dried shrimp
• 3 tablespoons roughly chopped peanuts
• 2 tablespoons roughly chopped coriander leaves
• 4 tablespoons fish sauce
• 4 tablespoons vegetable oil
• 2 tablespoons lemon juice
• Heaped tablespoons grated palm sugar
• 1 small carrot (peeled & julienned)
• 1 stick celery (chopped into thin slithers)
• 2 x free-range eggs (beaten)
• 2 teaspoons chilli flakes
• 1 x lemon or lime (cut into wedges to serve)
• 2 x 200g packets of pad thai noodles (we use Chef’s World brand)
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Method
• Follow the instructions on the packets of pad thai noodles and get those ready. Set aside.
• Heat a wok or large frying pan over medium high heat. Add vegetable oil and leave for about a minute. Then add pork mince.
• Break up the pork with a wide wok shovel utensil (ok, so i don’t know it’s called). But it’s a big ass metal food shovel which i use a lot. Great for this task. So go to your nearest Asian supermarket and find one.
• Once the pork has cooked for a few minutes, add garlic & ginger & hot sauce. Mix ingredients together with the big ass metal food shovel.
• Add chicken. Mix well.
• Add pickle & dried shrimp. Mix.
• Add tofu. Mix.
• Add soy, fish sauce, palm sugar, white pepper, rice wine vinegar & lemon juice. Mix.
• Add the drained noodles. Mix.
• Push all the ingredients in the wok (or pan) to one side.
• Add beaten egg mixture. Gently scramble. Keep to the side and then fold through the rest of the mixture once it has it’s scramble on!
• Add beansprouts, carrots & celery. Mix.
• Serve up in 2 big bowls.
• Sprinkle chilli flakes, peanuts and coriander over the top.
• Serve with a fat lemon or lime wedge.
• YES YUM!
