penniless pad thai



ok let that suffice as to why this place has been a bit quiet lately ;) the crazy thing is is that these are my last ever Otago exams (unless i fail, and have to come back next year… oh please no). we’ve successfully migrated to our favourite library to study for them, with a regular 10am standing coffee run at our favourite local café. while exam leave is never fun, i’m trying to, if not enjoy the experience, at least appreciate it for what it is. there are plenty of positives – studying alongside my best friends, the aforementioned daily flat whites, eating yummy snacks (and absolutely refusing to feel bad about eating chocolate or baking because it’s for my brain ;)

my cooking is definitely less imaginative/challenging lately as i’m saving my brainpower and decision making for study purposes, so i’m making tried and true classics i could cook with my eyes closed – not fun for blogging purposes! however, a few weeks ago i made pad thai and it was soooo good so i decided i had to share it with you (and indeed, i made it again for flat dinner a week later and no one was complaining!)


i went into this with fairly low expectations haha – i cobbled together a few recipes and eliminated quite a few ingredients that i would usually like to add like bean sprouts, coriander/mint, spring onions, lime juice and prawns to fit with the student budget. i figured that worst case scenario, my flatmates could deal with a dinner of chicken and noodles.

i finished it and no one else was home, and i was starving, so i dished myself up a bowl and went to sit on the couch. i had a bite and was astounded by how delicious it was! my flatmate walked in and asked how’s dinner and i excitedly told him it was divine (gosh i’m modest..)
but it really is stunningly good, even without lots of the aforementioned yummy ingredients. of course, do add them if you can… i would never discourage coriander or prawns action!! but no one will complain if you don’t! tangy, moreish, fresh, satisfying, it simply is a perfect spring dinner.


i used chives cause we have them in the garden, and lemon, because it’s cheaper, but feel free to put their more authentic counterparts in the place. they get the job done though – the oniony green of the chives and the sour tang of lemon works well here.
finally, you could definitely change veges up (just whatever you’d add to a stirfry) and chicken could be subbed for prawns, beef or pork, or just do away with it entirely. obviously don’t add the peanuts if you have a nut allergy, but i would highly recommend otherwise – they are beautiful here.

thanks for bearing with me while i live it up at the libs – see you in november when i’m done xoxo

cheap chicken pad thai

400g rice stick noodles (i used 3mm)
3tbsp fish sauce
2 tbsp soy sauce
4 tbsp brown sugar
1 lemon/lime, juice
bunch of chives/spring onions, chopped roughl

750g chicken breasts, in fairly small bits
2 tbsp ginger
2 tbsp garlic
1 tbsp chilli

3 large carrots, julienned finely (you could defs do more veges… we only had carrots so carrots it was)
5 eggs, beaten with a little milk

100g peanuts, dry roasted in a medium oven and chopped roughly

Soak the rice stick noodles in warm water for 30 mins or longer. Marinate the chicken with the ginger, garlic and chilli, for an hour or so.
Heat a little oil in a large wok and add the carrots. Allow to cook for five mins or so or until they have softened a little.
Boil the noodles in a large saucepan according to packet directions. Drain when done. While noodles are cooking, add the chicken to the wok and brown on all sides. Add the noodles, fish sauce, soy and brown sugar and toss. Make an omelette with the eggs in another pan then chop into strips and add to the noodles. Squeeze over lemon and add herbs. Serve with peanuts. Enjoy!

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