I'm gonna come out with it: I don't like Pad Thai. Especially not the stuff in New Zealand. Traditionally, I've found it to be stodgy, heavy. So if you feel like that, I come bearing gifts of punchy flavour and filling portion sizes, leaving you with a clean-tasting palette.
5 Chicken Thighs
200g Roasted Peanuts
Pad Thai Rice Noodles
1 Head of Broccoli, florets separated and quartered.
2 Courgettes, thinly sliced
3 Carrots, peeled, 1 thinly sliced, 2 juilienned
400gm Spinach, shredded
2 Teaspoons of Ground Coriander Seeds
1 Bunch of Fresh Coriander
2 Red Onions, finely sliced
1 Bulb of Garlic, peeled and minced
3 Teaspoons of Ginger
2 chillis, more if mild, chopped
Rice Wine Vinegar
Dice the chicken thighs and add three tablespoons of sesame oil, 1/4 cup rice wine vinegar, 1 teaspoon of fish sauce, 1 tablespoon of soy, the ginger, the garlic, the chilli, 1 tablespoon of palm sugar, 1 teaspoon of ground black pepper. Mix and massage everything together and let it sit in the fridge for an hour or so.
After it's thoroughly marinated, lightly oil a frying pan, get it screaming hot and fry up the chicken. Once it's done, toss in the peanuts, the spinach, the carrots, the courgettes, the broccoli, the red onions and stir them through.
Boil a pot of well salted water. Once boiling rapidly, drop in the noodles and boil for the time said on the packet, or until tender. Strain once done, rinse under cold water and toss with the rest of the ingredients. Add more fish sauce and soy sauce to taste!
Serve with a squeeze of lemon if you want to freshen it up a bit. Delicious!