Pad Thai
with Tamarind and Roasted Peanuts
It took our chef Patrick a while to get around to this little classic because we wanted to get it just right. One of the key flavours is tamarind. Originally from Africa, tamarind has that sweet and sour flavour we most commonly associate with this dish. Sprinkle on some crushed, dry roasted peanuts for added texture and you may as well be strolling through the street markets on the Khao San Road. If you like it hot then add the whole chilli, otherwise just add as much as you dare!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Green Beans
3
Coriander
3
Spring Onion
2
Garlic Clove
1
Red Chilli
1
Dry Roasted Peanuts
(Contains Peanut May contain Sesame, Nuts)
½
Ginger
¾
Noodles
(Contains Cereals containing gluten, Egg)
2
Tamarind Sauce
(Contains Sulphites)
1.5
Soy Sauce
(Contains Cereals containing gluten, Soya)
½
Beansprouts
½
Lime
Nutritional information
Utensils
Instructions
Boil a large pot of water. Chop the tops and bottoms off the green beans and then chop them in half, roughly chop the coriander. Cut 1cm off the top and bottom of the spring onions before slicing them finely (keeping the white parts and green parts in separate piles). Peel and finely chop the garlic, chop the chilli and crush the peanuts by putting them in a resealable bag and whacking them with a rolling pin.
Peeling ginger is about as easy as falling off a log backwards. Hold the ginger in one hand and peel off the skin using the edge of a spoon. Now just chop the ginger nice and finely.
Once the water has come to the boil, add in the green beans for 2 mins. After 2 mins, scoop the beans out of the water and run them under a cold tap to cool them down (i.e. ‘refresh’ them). They should still have a good bit of crunch left in them. Save the water for the noodles.
Put the noodles in a bowl and pour on your boiling water. Leave to soak for 10 mins until your noodles are ‘al dente’ (i.e. there is a hint of firmness left in the middle). Keep 1/2 a cup of the noodle water aside, before draining the noodles and placing them in cold water until you need them.
Mix the tamarind sauce with the 1 tsp of sugar (if you have some) and the soy sauce. Keep it to the side for later.
Heat 1 tbsp of oil in a large non stick frying pan on high heat. Once it’s really hot, add in the garlic, chilli and ginger for 30 seconds. Next, add in the green beans and the white parts of the spring onions.
After a minute, throw in the drained noodles. Add the soy sauce mixture together with 2 tbsp of the reserved noodle water (this should loosen up the noodles nicely). Cook for a further minute and then toss in the beansprouts and a good squeeze of lime juice. Serve with a sprinkle of the crushed peanuts, remaining spring onions and chopped coriander.
