Pad Thai:

  • 120 grams dried rice noodles
  • 3-5 tbsp fish sauce
  • 1 disc palm sugar, broken into pieces
  • 1/2 cup tamarind concentrate
  • Gregg’s chilli powder, to taste
  • 1 Tegel chicken breast, cut into small pieces
  • 1-2 tsp Gregg’s crushed garlic (optional)
  • 1 egg
  • 2 cups/100 grams of mung beans
  • Spring onion or garlic chives, chopped
  • Vegetable oil

To Serve:

  • Slice of lemon/lime
  • Handful/50 grams of roasted peanuts, chopped
  • Gregg’s chilli powder
  • Banana Fritters:
  • 1/2 cup/ 80 grams plain flour
  • 2 1/2 tbs/20 grams corn flour/20 grams 1?2 tbsp/7grams rice flour, plus extra for dusting
  • 1 tbsp oil
  • 12 cup light beer
  • 2 small bananas
  • icing sugar, to dust (optional)

The Social Cooking Way – Pad Thai

Cook noodles in boiling water until al dente, drain & cool in ice water. Simmer fish sauce, palm sugar & tamarind until dissolved. Add chilli & adjust sauce to reach desired taste. Heat a large pan or wok until smoking. Add 3-4 tbsps of oil to pan. Pat dry the chicken & fry in the hot oil for 1-2 mins. Add garlic if using. Add drained noodles & a ladle of sauce. Stir continuously. Add more oil or a splash of water if it starts to stick. Push noodles to the side of the pan & add the egg. Let it sit for a few seconds before breaking up & tossing with noodles. Add bean sprouts & spring onions, toss through to warm. Serve topped with crushed roasted peanuts, a slice of lemon/lime & chilli powder.

The Social Cooking Way – Fritters

Gently combine batter mix ingredients with a fork, don’t overmix. Chill for 10-20 minutes. Heat a small pan of oil to 210 °C, or until batter sizzles and rises straight to the top. Cut bananas in half lengthwise and then half these pieces, giving 8 short pieces in total. Flatten slightly with the blade of a knife. Dust with rice flour then dip into the batter. Slowly lower into the hot oil. Cook in batches, making sure not to overcrowd the pan. Turn over when bottom side is golden. Cook until crispy & golden on both sides. Dust with icing sugar & serve with ice cream.

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