I love to cook for people that I care about.   There’s just something about laying all the ingredients and preparing something yummy that makes me feel warm and fuzzy inside.

Pad Thai is one of those meals where you can have it all ready to be cooked then BAM, it’s done in 10 minutes all whilst still being able to interact with those around you.  And no matter your kitchen situation, you can cook it in a pan, a wok or even on a BBQ {which is my fav way}

This is so super easy you’ll be like, “Whoa that was so super easy.”  You will never buy that jar crap again.

I had every intention of taking photos every time I make Pad Thai but I always forget.  So included in this post is a couple of photos I’ve sent to my dad when I’m making Pad Thai {it’s just a thing we do because we both love cooking it ~ and he is the master of Pad Thai}

WHAT YOU NEED

• 2 Fresh Red Chillies ~ sliced with seeds removed
• 2 TBS Soy Sauce
• 2 TBS Fish Sauce
• 2 TBS of Brown Suger
• 3 Spring Onions ~ cut into 1cm pieces
• 400g Chicken ~ sliced thinly {breast or thigh}
• 200g Prawns ~ peeled and cleaned {you can leave these out if you like}
• 1 Cup Fresh Coriander Leaves
• 2 Limes ~ cut into wedges
• 2 Lemons squeezed
• Bean Sprouts {from a tin or fresh}
• Two Eggs ~ lightly whisked
• 1 Teaspoon Ginger or Galangal ~ grated
• 1/2 Cup Unsalted Peanuts ~ chopped finely
• 250g Dried Rice Noodles {packet}
• Peanut Oil

All the the time is in the preparation.   I like to get it all out and ready so when the time comes it can be cooked quickly and I can get back to my wine. I mean friends.

HOW TO BRING IT ALL TOGETHER

1. Bring a large pot of water to boil, place rice noodles in the water and switch off heat. Allow noodles to soak approximately 8 minutes, OR until soft enough to bend easily, but still firm and ‘undercooked’ by regular standards (this is the key to good pad Thai, so be sure not to over-soak or boil the noodles or they can go mushy). Drain and rinse noodles briefly with cold water to keep from sticking. Set aside
2. Combine fish sauce, soy sauce, brown sugar and lemon juice together.
3. Heat wok/pan/BBQ and add oil.  Cook chicken & prawns until browned and set aside.
4. Pour egg mixture over hotplate so it is nice and thin like a pancake.  I like to remove the egg and chop it up to add at the very end but you can also pour the egg mixture over the noodles and cook that way.  Each to their own.
5. Add ginger, half of the chilli, bean sprouts and spring onions to the hotplate and stir fry for 30 seconds or so.
   {This is where all the magic happens and very quickly}
6. Add chicken, egg, noodles, fish sauce mixture and toss together on the hotplate like a ninja for a couple of minutes.
7. Serve with fresh coriander, chilli and peanuts sprinkled on top of the noodles.  Add lime wedges to the side too.