His feedback is it wasn't sweet enough - and that makes sense because I didn't add all the sugar from the recipe I used. Next time I will. So here it is in all it's step-by-step glory... which I will be eternally grateful for because going off the original recipe I found it a bit hard to stay ahead of the instructions!
600g chicken thigh fillets
1 packet Pad Thai noodles (I found mine in the Asian section of Coles)
2 tb cornflour
2 tb soy sauce
3/4 tsp tamarind sauce
3 tb brown sugar
2 tb fish sauce
1/2 tsp cayenne pepper
4 cloves garlic, minced
1 small chili, sliced (optional)
1/2 tsp white pepper
250g packet (3 cups) bean sprouts
3 spring onions, sliced
1 sprig coriander, roughly chopped
wedges of lime (one per serve)
1/3 cup peanuts, roughly chopped
Set a large pot of water on the stove to boil.
Cut your chicken into 1cm strips
Mix the cornflour and soy sauce together and then pour over the chicken and set aside
Mix up the pad thai sauce: Tamarind paste, brown sugar and fish sauce, set aside.
Your water should be boiling now, take it off the heat, turn it off and then add your noodles to soak.
Heat up your wok or deep based frypan and add some canola/vegetable oil until it sizzles. Add the garlic and the chili if you're using it.
Let it sizzle there for about 30 seconds and then add your chicken....
Swoosh it around until it's cooked - about 5 minutes. By this time your noodles should be ready - they should be aldente (not squishy soft, soft but holding together). Drain the noodles well.
Add the noodles to the pan, and pour over the pad thai sauce, mix well.
Swoosh around for another 2-3 minutes until the sauce starts absorbing into the noodles. Add the white pepper and the bean sprouts and swoosh around for another 2-3 minutes. (I like this word swoosh obviously..?)
Plate up and sprinkle with spring onion, coriander and peanuts. Serve with your wedge of lime..
So... what are you up to this weekend? I'm speaking at the Aussie Bloggers Conference tomorrow... say hi if you're coming along!
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