Satay Pad Thai

Pad Thai

The plan this evening was a healthy Pad Thai however at the eleventh hour we realised that in one of my mass cull of jars I’d chucked out the tamarind. The Pad Thai was no more, cue a mad rush around the kitchen and we cobbled something together which looked like it might vaguely work. And so the Satay Pad Thai was born. Now it’s not a looker, and in fact I’ve given the dish another name – the ‘Hot Mess’. It’s spicy…and looks like a mess.

Ingredients for 2
125g rice noodles
Thumb of ginger grated
Half a green chili finely diced (red would be fine too)
2 tbsp crushed cashews (or peanuts)
Handful of coriander roughly chopped
Baby corn
Mange tout
2 handfuls of beansprouts
225g tin of bamboo shoots
4 or 5 spring onions finely sliced
5 radishes finely sliced
150g prawns

Sauce
2 tbsp soy sauce
1.5 tbsp peanut butter
1 tbsp rice wine vinegar
1 tbsp sriracha sauce
2 tbsp warm water
Juice of 1 lime
1 heaped tsp caster sugar

Mix together the ingredients for the sauce in a cup/bowl/golden chalice. Get your wok on the heat for later. Cook your noodles and set aside.

Into the wok add your baby corn, a splash of soy sauce and the ginger. After a minute add the bamboo shoots, spring onions and chili. Then after another minute add your prawns, coriander & noodles.

Time to work the sauce in – try and coat everything. Finally add the mange tout, beansprouts and radishes, cooking until everything is hot through.

Dish out and top with your crushed nuts. I also added a bit more coriander and a lime quarter as it was looking like… a hot mess.

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