Winter is well and truly here to stay, for a few months at least. The cold has enveloped the island and frosty mornings are setting in.
With all these dark nights driving us home earlier to snuggle up, there’s no better time to try out some new winter warmer recipes!
One of my recent favourites, is my punchy Pad Thai recipe, very simple to make and with just enough spice to warm you from the inside, out.
Here’s what you’ll need to make enough for two people:
- 250g pack medium rice noodles
- 2 tsp tamarind paste
- 3 tbsp fish sauce
- 2 tsp sugar
- 1 tbsp of smooth peanut butter
- 1 garlic clove
- 1 tsp chilli flakes
- 3 spring onions
- 2 tbsp vegetable oil
- 1 egg
- 2 chicken breasts (or 200g of prawns, if you fancy)
- 75g beansprouts
- handful salted peanuts, chopped to serve
- lime wedges, to serve
To make your delicious Pad Thai, simply follow these easy steps below, I’m sure you won’t have any issues, as it’s a fairly great recipe even for beginners.
Firstly, soften the rice noodles. You can do this by tipping the noodles into a large bowl and pouring over a kettle of boiling water, until they are covered. Leave to stand for 5-10 mins until the noodles are soft, then drain well. (You can do this part ahead of time if needed – then just run the noodles under cold water until cool, and toss through a little oil to stop them from sticking.)
Now, mix together your tamarind paste, fish sauce and sugar in a small bowl, until it is all nicely combined together. Most traditional recipes don’t call for Peanut Butter, but I think it gives it a little added taste, this is optional though!
Heat a wok or large frying pan over a high heat. When it’s really hot (a drop of water should sizzle straight away), pour in your sunflower oil and swirl it around to coat the pan.
Whilst this is heating, chop up your spring onions, garlic and chillies, or if you’re lazy like me, grab yourself some ‘Very Lazy’ garlic and chillies from the great range available!
Stir-fry your chopped vegetables together with the bean sprouts, in the heated pan. Be sure to keep the veg moving so you don’t burn it. Cook them for around 30 seconds, or just until they begin to soften.
You can also be cooking your chicken at this point, slice your chicken into strips and place in a separate pan to cook. If you decided to go for prawns instead, simply add these to the whole stir fry mix around 5 minutes before you take it off the heat.
Next up, you you will need to cook the egg. You’ll need to be quick with this and keep the egg moving, so make sure you have no distractions! Push the cooked vegetables to the sides of the wok, then crack your free range egg into the centre. Break the egg up and consistently stir it for 30 seconds. It should eventually look something like a broken omelette.
You’re almost there with your delicious dinner, now you just need to add your cooked chicken (or your prawns) and noodles to the vegetables and egg. Toss it all together and then cover with your sauce mix.
Stir all your delicious ingredients together and leave to simmer for a couple of minutes. In the meantime, chop your lime in half and squeeze a little juice into the Pad Thai.
Take the Pad Thai off the heat and spoon on to plates to serve. Finally, top with crushed peanuts and garnish with a lime wedge to serve. Better yet, grab yourself a crisp, cold glass of white wine to accompany the dish!
Enjoy your tasty treat snuggled up in cosy knits with a roaring fire and good company. I promise you’ll love this sumptuous recipe and the little kick from the chillies will keep you warm on the winter nights!
Send me your pics if you have a go at making your own, I’d love to see them!