Jo’s Pad Thai (serves 4)
My Pad Thai may not be truly authentic but it tastes good. Chopping takes a little time and would be a great thing to do with another person – husband, son or daughter or a friend (I often cook with a friend of mine when she makes dinner). The added ingredient here is my newly discovered Tamarind Paste – Neera’s Tamarind Paste, found in Whole Foods; a different brand can be found in Waitrose in the UK. I used a gluten-free soy sauce, but it does contain soy, so may not be appropriate for some of you. On top of that I added fish sauce, lime juice, ginger and extra virgin olive oil. I purposely only used one chicken breast as am trying to reduce the amount of meat we eat and increase the veg. Ideal pan is a skillet with a glass lid. Cooking time is around 15 minutes.
A 1 inch piece of ginger – peeled and finely grated
1 tbsp. fish sauce
1 tbsp. gluten-free soy sauce
1 tbsp. freshly squeezed lime juice
1 tsp. tamarind paste (not concentrate) – dissolved in 1 tbsp. of hot water
2 tbsp. extra virgin olive oil
Place all of the above in a bowl and mix together.
1/2 tbsp. extra virgin olive oil
1 large bunch of scallions/spring onions – finely sliced
2 large garlic cloves – finely chopped
1 chicken breast – finely sliced and cut into small pieces (so they cook quickly)
1/2 a red pepper – cut into fine strips
1 large carrot – cut into matchsticks
4 oz. thin French green beans – cut in two
4 good size broccoli florets – cut into smaller florets
4 oz. baby bella mushrooms – sliced
Heat oil in skillet and when sizzling add scallions/spring onions and garlic and cook for a couple of minutes.
Add chicken and sear.
Add all veg. and pour over the sauce.
Cook for 10 minutes or until chicken pieces are cooked through.