For the Hungry Crew

Due to a few odd ingredients this one may take a little planning before heading out to far flung anchorages, but it is worth the extra effort!

Pad Thai

1 Tbsp Sunflower Oil
1 Packet Pad Thai Noodles (or any another flat noodle)
1 Red Chilli
2 Garlic Cloves Crushed
2 Tbsp Oyster Sauce
1 Tsp Fish Sauce
1 Tsp Sugar
1 Egg
1 Chicken Breast or you can have Prawns or Pork
2 Cups of Cabbage (finely sliced)
Handful Beansprouts
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

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