Pad Thai

Updated: Apr 17, 2020

Serves 2

(Leftovers won't freeze well)




If you're after a meal that needs very little defrosting, and is super quick, this one is a winner.


I'll be honest, when I first made this I had serious doubts whilst it was cooking - the smell was so strong, and really quite unpleasantly fishy. But trust me, it mellows and tastes amazing!


INGREDIENTS:


Freezer (you can use fresh if you have them!)

2 Handfuls frozen chopped shallots (I supplemented with red onion)

4 frozen garlic cloves (sliced - you can do this when they are still frozen)

1 tsp frozen grated ginger

2-3 Handfuls frozen cooked prawns (depending on how hungry you are)

1 Handful frozen cooked roast chicken (optional - I was just using this up!)

2 Handfuls frozen beansprouts (I used frozen cauliflower rice)

1 Handful frozen chopped spring onions

1/4 frozen lime (defrost in microwave and juice)

1 frozen egg (defrosted in cold water)

1 Handful frozen peanuts (I used cashew nuts) (crushed)


Fridge/Cupboard

1 tbsp coconut oil

1 & 1/2 tbsp rice wine vinegar

1 & 1/2 tbsp fish sauce (add more to taste)

1/2 tsp soy sauce

1/2 chilli flakes

1 & 1/2 tbsp brown sugar

Straight to wok rice noodles for 2 (any will do though)


METHOD:


First get everything ready - once you start cooking, this will move quickly...


1. Make the sauce by putting the rice vinegar, fish sauce, soy sauce, lime juice, sugar and chilli flakes into a lidded jar and shaking it (if you don't have a jar you can just put in a glass and stir well).


2. Check the cooking instructions for the noodles. I used straight to wok noodles which just needed a minute in the microwave with a bit of water, but some may need soaking for 10 minutes (if they do, then do this now).


3. Toast the nuts and set aside.


Now time to get cooking. You need to use a wok, or keep the ingredients in your pan moving to avoid them catching or overcooking...


4. Heat the coconut oil (or regular oil) in a wok and once hot add the shallots, garlic and ginger. Cook until the shallots start to soften and the excess water has evaporated.


5. Make a well in the middle and pour the egg in, scrambling it, and then mixing it in with the shallots.


6. Add the frozen cooked prawns, cooked chicken (if using), and beansprouts (or cauliflower rice!), cook for a minute or two, then add the sauce and stir well. Simmer to allow the excess water to evaporate.


7. Add the spring onions and cook for another minute, stirring well.


8. Serve with the noodles and a sprinkle of toasted nuts!



As Featured On

©2020 by The Full Freezer. The Full Freezer is part of The Home Cooking Consultant Ltd.

Registered in England No. 12213974 | The Enterprise Centre University Of East Anglia, University Drive, Norwich, England, NR4 7TJ