Crab & smoked chicken Pad Thai noodles

Pad Thai is a quintessential street food dish that has captured the hearts and palates of food lovers worldwide. Originating from Thailand in the mid-20th century, it was introduced as part of a national campaign to promote Thai nationalism and reduce rice consumption during a time of economic hardship. The dish quickly became a symbol of Thai culinary identity, celebrated for its harmonious balance of sweet, sour, salty, and spicy flavours. Our version elevates this classic with the addition of smoked chicken and luscious brown crab meat, bringing a unique twist to this beloved favourite. Perfect for a cosy dinner for two, this recipe combines the authentic taste of Thai street food with a touch of Farang flair. Whether you're a seasoned cook or just starting your culinary journey, this dish is sure to impress- surf and turf of the highest degree!

Ingredients (serves 2):

• 50ml thick tamarind water (or buy my pad Thai stir-fry sauce with UK-wide, next day delivery)

• 50g palm sugar (or buy my pad Thai stir-fry sauce with UK-wide, next day delivery)

• 50ml vegetable oil

• 1 banana shallot, peeled and thinly sliced

• 150g flat rice noodles, 5mm thickness, soaked for at least 2 hours in cold water

• 10g toasted peanuts, semi-pounded

• 2-3 tablespoons fish sauce (or buy my pad Thai stir-fry sauce with UK-wide, next day delivery)

• 2 dried long red chillies, toasted and powdered

• 2 medium whole eggs, cracked into a bowl

• 50g beansprouts, washed

• 20g Chinese chives, finely chopped

• 150g cooked, cold, and shredded smoked chicken meat

• 50g brown crab meat

Optional Garnish:

• 20g roasted peanuts

• Chilli powder or chopped bird's eye chilli

• More beansprouts, washed

• Chinese chives

• 1 lime, cut into cheeks

Method:

1. Prepare the Ingredients: The trick with a Pad Thai is to have all the ingredients within arm's reach of a hot wok, making it the ideal street food dish. Start by preparing the tamarind sugar. On medium heat, gently melt the palm sugar and tamarind water in a saucepan, stirring occasionally until smooth. Place it next to the wok with all other ingredients.

2. Cook the Egg & Shallots: Heat the vegetable oil in a large wok over high heat. Add the egg and let it cook for about 10 seconds before scraping it into chunks, resembling omelette pieces. Immediately add the shallots and stir-fry for 1 minute until translucent.

3. Add the Noodles: Add the soaked noodles to the wok, ensuring minimal water from soaking is added. Stir fry the noodles, moving them constantly to prevent sticking. Spread them across the wok for even cooking, ready for the next stage when they turn translucent.

4. Incorporate Chicken & Crab: Move the noodles to one side of the wok. Add a little more oil to the centre, place the cooked chicken in the sizzling oil, and stir fry for 1-2 minutes until it gains some colour. Toss all the ingredients together in the wok.

5. Add Sauce & Finish: Pour the tamarind sugar around the inside edges of the wok to caramelise as it dribbles into the noodles. Add the brown crab and toss the noodles to combine. Turn off the heat and add 2 tablespoons fish sauce, 1 teaspoon chilli powder, half the peanuts, beansprouts, and Chinese chives. Toss everything to warm through.

6. Serve: Check the seasoning; it should be sweet, fishy, and savoury with a smoky chilli kick. Adjust with more fish sauce if needed. Serve on a large plate with remaining peanuts, chilli powder, chopped chillies, beansprouts, Chinese chives, and lime cheeks on the side for personal seasoning.

Storage Notes: Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a pan before serving.

Enjoy the rich, savoury flavours of this Pad Thai, and don't forget to check out my cookbooks "Cook Thai" and "Thai in 7" for more mouth-watering recipes! You can find signed copies on the Payst webshop.