This delicious pad Thai recipe comes from my 'foodbank' course. Its filled with tasty veg and succulent chicken. Pad Thai is one of the most popular Thai dishes, but i never knew what went in it. This is a more basic recipe but doesn't compromise on flavor.
1 packet Pad Thai Noodles
4 Tablespoons Fish Sauce
1/4 Cup Water
4 teaspoons Sugar
2 Small Chicken Breasts
2 Garlic Cloves
1 Red Capsicum
12 Snow Peas
1/2 Packet Bean Spouts
4 Tablespoons Crushed Nuts
Coriander/Chilli to serve (optional)
Add 6 cups of boiling water to a large bowl, add noodles and soak for 5mins. Pour noodles into a strainer to drain water.
Mix fish sauce, 1/4 cup water, juice from the lime and the sugar in a small bowl. Cut chicken into small strips. Turn frying pan onto a medium heat and spray with a little oil. Cook chicken for 5mins until brown. Transfer to a plate.
Slice garlic, carrots, capsicum and snow peas into thin slices. Spray oil into a frying pan on a high heat, add vegetables and saute for 5mins. Add sauce, chicken, noodles and bean sprouts to the frying pan, mix together and turn the frying pan off. Sprinkle with nuts on top, season well and serve.
Tip: Mix together 1/4 Cup of coriander and 1 diced red chilli and sprinkle over the top for extra flavor.
I came up with this savoury mince and glass noodle recipe as i was going through my pantry and realised i had about 4 packets of vermicelli noodles (the glass looking noodles) just sitting there looking lonely.
I love a good noodle dish and this one was totally experimental, but oh my gosh! Delicious! I always have my recipe journal next to me in which i write down all my ingredients as i'm cooking and you should see this one, it covered in ingredients!
500g Beef Mince
1 Tablespoon Olive oil
1 Carrot, grated
2 Spring Onions, thinly sliced
1/2 Yellow Capsicum, Diced
1/2 teaspoon Paprika
1/2 teaspoon Ground Coriander
1/2 teaspoon Turmeric
1/2 teaspoon Ground Cumin
1/4 Cup Soy Sauce
1/4 Cup Fish Sauce
1/4 Cup Worcestershire Sauce
1 Tablespoon Sugar
2 Sheets Vermicelli Noodles
In a large bowl soak noodles in hot water for 5mins.
Add a tablespoon of olive oil to a wok and heat until hot, fry mince until cooked and slightly crispy. Add paprika, coriander, turmeric and cumin, Mix well.
Add carrot, spring onion and capsicum to the mince and stir fry for 5mins. Combine all the sauces and sugar together in a bowl. Add sauces to mince mixture and cook for 3-4 minutes, add noodles and stir until well combined. Serve
Tip: You can add any stir fry veggies to your mince, just make sure they are diced finely enough to cook through in the short time in the wok.
Tip: The savoury mince mixture itself can be used for numerous things like shepherd's pie or as a filling in jacket spuds. Be creative.
This simple egg noodle dish was created when i was searching through my pantry for something to cook and i came across a packet with 2 bundles of dried egg noodles. Pair them with a sweet, sticky and savory sauce and you've got dinner sorted.
You can definitely add chicken, beef or any type of protein to this to bulk it up, but i'm a simple girl!
My one year old also devoured it too, bonus!
2 tablespoons Soy sauce
1 tablespoon Shaoxing wine
1 teaspoons Kecap Manis (sweet soy sauce)
2 teaspoons Sesame oil
2 teaspoons Brown sugar
2 tablespoons Vegetable oil, divided
300g or 2 bundles Thin egg noodles
1 Tablespoon Garlic, minced
1 Spring onion, sliced into matchsticks
1 Small Carrot, thinly sliced into matchsticks
In a small bowl, whisk together soy sauce, kecap manis, Shaoxing wine, sesame oil and sugar, mix well and set aside.
Bring a large pot of salted water to a boil. Add noodles and cook for 2 to 3 minutes or until they are tender. Drain and rinse under cold water.
In a wok or large frying pan, heat 1 tablespoon vegetable oil over high until it shimmers. Add noodles and cook for 2-3 minutes, without stirring, until the bottom is slightly browned. Flip noodles over and let cook for another 2 minutes. Place noodles onto a plate and set aside.
Return wok to medium heat with remaining 1 tablespoon oil. Add garlic along with spring onion and carrot quickly sautée for about 30 seconds. Return noodles to the wok along with soy sauce mixture. Toss well with a pair of tongs until noodles are entirely coated. Remove from heat and serve immediately.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.