First take on Pad Thai but surely not the last one. While this is a solid base I would add a few more things next time to spice it up.

Ingredients

Sauce:

• 3tbsp fish sauce
• 1tbsp brown sugar
• 1,5tbsp tamarin paste
• 1/2tbsp hotsauce or harissa
• 1 tbsp green curry paste
• 1/2tsp salt

Main:

• 2 green onion
• 1 red onion
• 2 cloves of garlic
• 2 eggs
• 2 tbsp roasted peanuts
• 150g mung bean sprouts
• 1 lime
• 1 chicken breast

250g rice flat rice noodles

Instructions

Start by soaking the rice noodles in water. Depending on how long they have to soak, do that well in advance.

Cut the red onion in thin stripes. Cut the thai chili in very fine stripes or rings. Mince the garlic, cut the chicken breasts into double bite sized chunks and mix together the sauce. Cut the green part of the green onion into 3cm stripes, cut the white part into thin rings. Wash the lime with hot water and cut them into slices. Wash the mung bean sprouts

Once the noodles are nearly ready heat up the wok with some oil. Stir fry the chicken breasts over high heat until golden brown. Remove them from the wok, add some more oil if required and add the onion, white part of the green onion and the chili. Stir fry that for about a minute before adding the garlic. After 40 seconds add the chicken and the noodles and mix everything together before removing everything from the wok. Add some oil, let it get piping hot and fry the egg. Rip it appart, add all other stuff back in the wok and mix everything together. Now add the sauce as well as the peanuts, sprouts and the left over parts of the green onions.

Fry everything under constant stiring until the green onions softened up a bit.

For better presentation you can keep a few peanuts and chilis on the side to top the dish off. Top the dish of with a few slices of limes.

Versions

v2

Ingredients

Sauce:

• 4tbsp fish sauce
• 1tbsp brown sugar
• 1,5tbsp tamarin paste
• 1/2tbsp hotsauce or harissa
• 1,5 tbsp green curry paste
• 1/2tsp salt

Main:

• 2 green onion
• 1 red onion
• 2 cloves of garlic
• 1 seeded red thai chili
• 2 eggs
• 2 tbsp roasted peanuts
• 150g mung bean sprouts
• 1 lime
• 1 chicken breast

250g rice flat rice noodles

Next time…

• ~~ reduce the green curry paste to 1 or 0,5 tbsp, it did overtone everything with 1.5~~ done
• ~~ reduce the fish sauce a bit~~ done
• ~~ dont add more chili in combination with the green curry paste~~ done

v1

Ingredients

Sauce:

• 4tbsp fish sauce
• 1tbsp brown sugar
• 1,5tbsp tamarin paste
• 1/2tbsp hotsauce or harissa

Main:

• 2 green onion
• 1 red onion
• 1 seeded red thai chili
• 2 cloves of garlic
• 2 eggs
• 2 tbsp roasted peanuts
• 150g mung bean sprouts
• 1 lime
• 2 chicken breasts

Next time..

• add some more fresh spices in the mix (green chili paste, ginger oil or just adding the juice of at least half a lime directly after frying before serving)
• do not try to fry the egg in the wok next to the other stuff. Remove the other stuff, add some oil let it get it steaming hot and then fry the egg. Doing it in parallel will make a big mess, the egg will stick to the wok (lower heat) or the other stuff will burn (higher heat).
• an better option for the egg might be to fry it up front like the meat and add it later on. As this is the most tricky one to get right in the wok, maybe even start with the egg. If the wok has been seasoned well, is oiled and super hot the egg should not stick… at least not in theory
• two chicken breasts are a bit too much meat for my taste, maybe only get one next time
• with the current used ingredients add a bit of salt to the sauce or salt the meat up front
• it could take more spiciness and colour, maybe add 3 bigger sliced thai chilis next time