Digital Nomads' Pad Thai
Earlier this year Mud Kitchen's co-founder Spencer spent a month in Thailand travelling and playing at being a digital nomad. As well as finding some great co-working spaces he also learnt how to make the perfect Pad Thai thanks to the lovely people at Basil Healthy Thai Cookery School in Chiang Mai.
Which made us think it was about time for another of our "recipes from the Mud Kitchen kitchen"...
You need (per person):
- 100g thin rice noodles (soaked for 5 minutes)
- 50g prawn or sliced chicken
- 30g diced tofu
- 1 egg
- 1/2 tablespoon chopped garlic
- 1/2 tablespoon chopped shallot
- 1/2 tablespoon pickled Chinese radish
- 30g bean sprouts
- 1 tablespoon Chinese chive
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon tamarind juice
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
Condiments to serve: lime juice, chilli powder, sugar and ground peanuts
What to do
In the wok, chuck in the garlic, shallot and pickled Chinese radish and fry in the oil over a low heat until fragrant. Add the prawns and tofu and keep stirring until the prawns are cooked through.
Crack the egg into the wok and stir until it scrambles then add the noodles and keep stirring. Be careful, this all happens mighty quickly!
Next, add the fish sauce, oyster sauce, sugar and tamarind juice and stir thoroughly to combine. Finally add the bean sprouts and Chinese chives, stir quickly until done and you're ready to serve.