Very UnAuthentic Pad Thai

Last week Doug and I, with a few friends, went to the Elgin Barn Dance for a long night of Line Dancing (there is a move called the Dosey Doe haha) and drinking good wine! The next day, we made the best breakfast to have after a big night out – Egg and Bacon Rolls! YUM!!

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After a weekend of greasy food, dancing and wine drinking, all I feel like a healthy delicious food! I am a huge fan a Pad Thai and so I found a few recipes and I kinda mashed them together with my own recipe in my head. It is completely, 100% unauthentic but it was so delicious!

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Very UnAuthentic Pad Thai

Serves 2

  • 2 Tbsp Tamarind Paste
  • 1/2 lemon juiced
  • 2 Tbsp fish sauce
  • 1 Tsp brown sugar
  • 2 chillies, deseeded and finely sliced
  • 2 cloves garlic, crushed
  • 1 stalk lemongrass, finely sliced
  • 1,5 Tbsp sesame oil
  • 50g sugar snap peas
  • 1 onion, finely chopped
  • 2 chicken fillets, cut into chunks
  • 50g noodles, cooked accordingly to instructions
  • 200g courgette noodles
  • 2 eggs, beaten
  • 1/3 cup peanuts, roughly chopped
  • 50g bean sprouts
  • 1 lime
  • 4 spring onions, chopped
  • handful of coriander
  1. In a bowl mix the first 7 ingredients to make the sauce
  2. Add the sesame oil to a pan on high heat
  3. Cook the chicken until browned and remove from the pan
  4. Add the onions, cook until soft (add a little more oil if needed)
  5. Turn the heat down a bit and add the egg
  6. Allow to set like an omelette
  7. Add the both types of noodles and stir fry, breaking up the egg
  8. Add the sauce and stir fry for 3 minutes then add the sugar snap peas and chicken
  9. Serve with coriander, bean sprouts, spring onions, a squeeze of lime juice and peanuts

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