Pad Thai was my first introduction to Thai food. I absolutely adore the fragrance, the taste and the texture. With this recipe all I have done is substitute the rice noodles with kelp noodles. You could use zucchini noodles or parsnip noodles if you prefer and swap the peanuts for some macadamias, cashews or Brazil nuts. I hope you enjoy this paleo version of one of my all-time favourite dishes.
What to do
1. Rinse the noodles in cold water. Bring a saucepan filled with water to the boil. Add the noodles, blanch for 2 minutes, drain and set aside.
2. Mix the honey (if using) with the tamarind, vinegar, fish sauce and 2 tablespoons of water in a bowl and stir until well combined.
3. Heat the coconut oil in a wok or large, deep frying pan over medium–high heat. Add the shallot and fry for 1–2 minutes, stirring continuously, until fragrant and a light golden colour.
4. Add the garlic and chilli (if using) and stir-fry for a few seconds, then add the chicken and cook, tossing constantly, for 15 seconds. Stir in the kelp noodles and fry for about 30 seconds. Pour in the honey mixture and simmer until almost absorbed. Mix in the dried shrimp and cashews, add a splash of water and cook, tossing, for a further minute.
5. Push the noodle mixture to one side of the wok or pan and crack in the eggs on the other side. Lightly scramble the eggs for 20 seconds, or until cooked, then toss the noodle mixture with the eggs. Add the bean sprouts and garlic chives and stir-fry for another minute, or until the sprouts and chives are heated through. Check for seasoning.
6. Divide between two plates, sprinkle with the extra bean sprouts and cashews and serve with the lime wedges.
This recipe appears in Family Food by Pete Evans, available now from Pan Macmillan.