It’s not easy to find your favorite ethnic take-out items around the globe, but with this recipe, you’ll be able to recreate a favorite of many on board.
1 Tbsp Sunflower Oil
1 Packet Sharwoods Ready to Wok Pad Thai Noodles
1 Red Chilli
2 Garlic Cloves Crushed
2 Tbsp Oyster Sauce
1 Tsp Fish Sauce
1 Tsp Sugar
1 Chicken Breast or you can have Prawns or Pork
2 Cups of Cabbage (finely sliced)
2 Tbsp Spring Onion
Crushed Peanuts (optional)
Crispy Onions (optional)
Prep: Heat oil in a wok or pan. Cook egg like an omlete then take out of pan and chop into pieces when cooled. Add chili and garlic and stirfry for a few minutes. Add your meat until brown, then add cabbage just until wilted. Add noodles and once the noodles have broken up start adding your fish and oyster sauces as well as sugar until dissolved. Then add beansprouts and spring onion for a minute.
This should take less than 10 minuts as the wok has to be extra hot! Put some crispy onions, crushed peanuts and extra chili flakes if you like it hot.
Courtesy of www.sailblogs.com/coba.