For the chicken
500g The Meat box skinless, boneless chicken thighs
2 Tbsp soy sauce
1 clove minced garlic
Salt and pepper
For the sauce
2 Tbsp tamarind (from the block, see method)
2 Tbsp soy
2 Tbsp fish sauce
1/2 Tbsp sweet soy
3 Tbsp shaved palm sugar (or 2 Tblspns brown sugar)
1 tsp shrimp paste (optional)
3 Tbsp peanut oil (or any neutral tasting oil)
250g pack of thick rice noodles
1 Tbsp sesame oil
3 cloves minced garlic
2 finely sliced chillies
1/2 red capsicum sliced (optional)
1/2 carrot julienned (optional)
1.5 shallots (2 if small) thinly sliced
200g mung beans
2 eggs beaten
1/2 block tofu cut into small cubes
1 sliced spring onion
Small handful of garlic chives (or normal chives) chopped
1/2 cup crushed peanuts
Handful fresh coriander leaves to serve
- Dice up your chicken thighs into bite-sized pieces and marinate them with soy sauce, minced garlic, salt, and pepper. Place the marinated chicken back in the fridge until ready to cook.
- Boil water and soak your noodles for 5 minutes. It's okay if they are slightly underdone, as they will be cooked again in the wok. Drain the noodles after 5 minutes and drizzle them with 1 tablespoon of sesame oil. Mix well to prevent sticking.
- Break up 2 tablespoons of tamarind from the block into smaller pieces with your fingers and add about 4-5 tablespoons of boiling water to cover. Let it sit for about 5 minutes. Meanwhile, prepare your other ingredients, ensuring everything is prepped and ready to go, as the cooking time is fast. When the hot water soaking the tamarind is cool enough to touch, use your fingers to mush all the pulp out, creating a thick puree. Discard the solids. Alternatively, you can use pre-made tamarind puree, but the flavour might not be as good as using the block.
- Mix all the other sauce ingredients together. If using brown sugar instead of palm sugar, reduce the quantity to 2 tablespoons. Taste and adjust if needed.
- Heat 1 tablespoon of oil in a wok or your largest pan. Once hot, add the chicken and cook on medium to high heat for about 5 minutes or until browned and cooked through. Remove the cooked chicken and set it aside.
- Heat another tablespoon of oil in the same pan and add garlic, chili, shallots, capsicum, and carrot. Cook for about 2 minutes.
- Add the noodles, tofu, mung beans, and sauce to the pan. Cook for another 1-2 minutes, stirring to ensure the noodles are coated in the sauce.
- Push everything to one side of the wok/pan and add another tablespoon of oil. Pour in the beaten egg and let it cook slightly. Then, scramble the egg and mix it with the other ingredients.
- Add the cooked chicken back into the pan, along with spring onions, garlic chives/chives, and ¼ cup of crushed peanuts. Stir everything together.
- Turn off the heat and stir in the mixture. Serve the dish with fresh lime juice squeezed on top, extra crushed peanuts, and fresh coriander.
Enjoy your flavourful Pad Thai!