Work in progress

This dish is designed to use the “Pad Thai” spice paste that I buy at ALDI:

Image title: ALDI Pad Thai 1          Dimensions:          3357 x 4873, 4434 kB Make a single page with this image Hide this image Make this image a thumbnail Make thumbnails of all images on this page Make this image small again Display small version of all images on this page All images taken on Monday, 17 June 2024, thumbnails          All images taken on Monday, 17 June 2024, small Diary entry for Monday, 17 June 2024 Complete exposure details

 

Both the recipe and the paste have very little to do with genuine Pad Thai.

Ingredients

quantity		ingredient		step
		rice noodles (see below for quantity)		1
		oil		2
25 g		spring onion		2
1		Thai chili (about 3-5 g)		2
40 g (1)		Chung Hing dofu puff		2
60 g		cooked chicken		3
40 g		small prawns (about 6-8 g each)		3
80 g (⅔ pack)		Pad Thai spice mix		3
60 g		tauge (bean sprouts)		4

Preparation

1. Choose between about 60 g of dry noodles or 150 g cooked noodles. I tend to go for flat noodles about 3 to 5 mm wide before cooking. If dry, prepare according to the instructions, but only if they're not described in this list.
2. Cut the spring onion and the chili into small pieces, and the dofu puff into slices. Fry gently, taking care not to burn the chili. The dofu should become crisp.
3. Add the noodles, chicken, prawns and spice mix and mix well. Fry until hot.
4. Add tauge and mix again.

2017 version

This is what I did in 2017, using a different spice paste. The recipe above has evolved since then. In particular, I used a different spice paste at the time, and I don't seem to have recorded details on my spice pastes page.

This page is derived from my page on curry laksa. It's intended to be a quick and easy dish for breakfast. I'm still working on the quantities.

As with the curry laksa recipe, I make it in two steps. The first is enough for more than one breakfast, the second for one breakfast, though this isn't as important as with the laksa, and it may change.

Here are the current recipes:

Part 1

This mixture can be divided and kept in the fridge.

Ingredients

quantity		ingredient		step
300 g		rice noodles		1
1 jar (225 g)		Pad Thai spice mix		2
		oil		2
200 g		fish, chicken, or both		3
200 ml l		water		3
160 g (about 4 cubes)		fried dofu		3

Preparation

1. Boil or soak noodles, depending on type, until soft.
2. Cut dofu into about 4 mm slices.
3. Cut meat into small cubes and fry until cooked.
4. Mix paste with enough water to make it mix with the other ingredients. Add with the dofu to the fish and mix well. Add noodles and mix well again.

Part 2

This is done directly before serving.

quantity		ingredient		step
40 g		cooked prawns		1
¼		mixture from part 1		2
		chopped coriander		3
65 g		bean sprouts		3

Preparation

1. Gently warm the prawns until almost hot. Don't overdo it or they'll get tough.
2. Heat the noodle mixture in the microwave oven.
3. Add prawns, garnish with chopped coriander and bean sprouts