Chicken pad Thai
Enjoy our version of the classic noodle dish with spring onions, egg, beansprouts and peanuts. Add chilli to suit your taste and serve with lime wedges
Suki
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr marinating
- More effort
- Serves 4-6
Skip to ingredients
- 1kg pork shouldercut into bite-sized pieces
- 800g glass or rice noodles
- vegetablesof your choice (spring onions, Little Gem lettuce, celery, bean sprouts, rainbow chard or spinach), sliced on the diagonal
For the stock (makes 1.2 litres)
- 1 medium onionhalved
- 1 celery heart
- 4 carrots
- 1 garlic bulbhalved through the equator, unpeeled
- 30g cassia bark
- 5 star anise
- 10 cloves
- 1 tbsp white peppercorns
- 10g coriander seeds
- 50g coriander root
- 35g salt(ideally Himalayan)
- 25g chicken bouillon(I use Knorr)
- 2 leftover chicken carcasses
For the marinade
- 1 tsp white pepper
- 1 tbsp salt(ideally Himalayan)
- 2 eggslightly beaten
For the suki sauce
- 50g white sesame seeds
- 50g fried shallotsor onions
- 4 garlic cloves
- 1 pickled garlic bulb
- 1 bird’s-eye chillitrimmed (optional)
- 1 tbsp sugar
- 35g fermented red bean curd
- 50ml distilled white cooking vinegar
- 200ml stock(see above)
Nutrition: Per serving (6)
- kcal910
- fat26g
- saturates8g
- carbs124g
- sugars5g
- fibre3g
- protein43g
- salt8.9g
Method
step 1
First, make the stock. Tip all the ingredients into a large saucepan along with 1.5 litres water, bring to the boil, reduce the heat and simmer for 2 hrs, skimming any scum from the surface. Strain the stock, discarding the flavourings.
step 2
Meanwhile, mix the marinade ingredients in a large bowl, add the pork and stir to coat. Leave to marinate for 1 hr.
step 3
For the sauce, lightly toast the sesame seeds in a dry frying pan over a low heat. Leave to cool. Use a pestle and mortar to pound the sesame seeds with the shallots, garlic cloves and pickled garlic, the chilli (if using) and sugar, until most of the sesame seeds have broken down. Or, do this in a food processor. Add the bean curd and pound to combine. Mix in the vinegar, stock and some seasoning to create a tahini-like consistency.
step 4
For each portion of suki, bring 400-500ml stock to the boil and add about 400g marinated pork, about 200g glass or rice noodles and your choice of veg. Boil for 2-3 mins or until the meat is cooked, then serve in deep bowls with the sauce on the side for dipping the pieces of meat and vegetables.
