Pad thai

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Nutrition Facts

Pad thai

Amount Per Serving

Calories 556 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 130mg43%

Sodium 10883mg473%

Potassium 1628mg47%

Carbohydrates 90g30%

Fiber 17g71%

Sugar 25g28%

Protein 33g66%

Vitamin A 7189IU144%

Vitamin C 187mg227%

Calcium 288mg29%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Add homemade kimchi to spice up this classic Thai dish.

Cook Time25

Kimchi5 1 20

Total Time5 1 45

Course: Main Course

Cuisine: Thai

Servings: people

Calories: 556kcal

Author: Mark Diacono

Equipment

Large bowl
Jar
Small pan
Wok

Ingredients

For the kimchi (fills 1 litre jar):

90 g fine sea salt
2 Chinese cabbages about 1kg, shredded
2 garlic cloves finely chopped
5 cm fresh ginger peeled and finely chopped
2 tbsp Korean chilli flakes
2 tbsp fish sauce
2 carrots grated
5 spring onions thinly sliced

For the pad thai:

200 g flat rice noodles (dried weight), or use 600g ready-cooked flat rice noodles
1 tbsp tamarind paste
3 tbsp fish sauce
1 tsp sugar
1-2 tsp chilli flakes or use fresh chilli
2 tbsp vegetable oil plus extra for the noodles
300 g diced chicken or tofu or prawns
1 onion thinly sliced
2 garlic cloves finely chopped
2 eggs lightly beaten
40 g cashews or peanuts roughly chopped
bunch of spring onions thinly sliced
150 g kimchi
200 g beansprouts

To serve:

small bunch of mint leaves roughly chopped
small bunch of basil leaves roughly chopped
more fish sauce to taste
more chilli flakes or chilli sauce to taste
1 lime cut into wedges

Method

For the kimchi: In a large bowl, rub the salt thoroughly through the cabbage, and allow it to soften and form a little brine for an hour or so. In a small cup, make a paste by combining the garlic, ginger, chilli flakes and fish sauce. Using a colander, drain the cabbage so that you retain some of the brine in a bowl. Combine the carrots and spring onions with the cabbage, and stir through the hot fishy sauce. Add a little brine if you need to loosen the mix. Spoon the kimchi into a jar, pressing down well to exclude air bubbles. Use a freezer bag part-filled with water to keep the vegetables submerged and seal the jar. Allow the kimchi to ferment for five days at room temperature. The kimchi should have a pleasingly sour taste. Leave to ferment in the fridge for a few days (or weeks) if you prefer it sourer.
For the pad thai: If using dried noodles, cook them according to the packet instructions, then drain and toss in a few drops of oil so they don’t glue together.
Make the sauce by combining the tamarind, fish sauce and sugar in a small pan; bring to the boil to dissolve the sugar. Add the chilli flakes or fresh chilli to taste and put to one side.
In a large pan, ideally a wok, heat the vegetable oil over a high heat. Add the chicken (or prawns/tofu) and the onion and stir-fry for eight minutes, until coloured and just about cooked through. Add the garlic and beaten egg to the pan for the final two minutes of stir-frying time.
Add the noodles and stir-fry for a further three minutes, making sure that the chicken is cooked through. Add half the nuts, the spring onions, kimchi and beansprouts and fry for a minute to combine.
Stir through the sauce and cook for a minute longer before removing from the heat.
To serve, sprinkle with the remaining nuts and all the herbs. Add a splash more fish sauce/chilli if you fancy and serve with the lime wedges. Add a dash of kimchi.

Nutrition