Chicken and Prawn Pad Thai Noodles for your New Years Resolution

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chicken and prawn pad thai noodles
If making Pad Thai was your New Years resolution then this is a story for you… read on my friend, read on.

It’s time to say goodbye to 2015; the old suit, last years fashion and the out of date milk… or maybe just plain old out of date, and hello to 2016; the new puppy dog, the fresh threads, the shiny new car and the virgin princess.

That’s right, the New Year has welcomed it’s own self into our lives like a cheeky little gypsy squatter. Yep, 2016 is here and it is here to stay. Now is probably also a good time to bring to point out that it’s not just for Christmas, it’s for life… or at least the next 365 days…

I know it is customary in these times we live in, to make a resolution of some description. You probably want to better yourself and just make yourself a nicer person to be around and I think that is kinda reasonable because let’s face it, you are a bit of a dick but I’m sure with a good positive attitude and the help of the New Years Resolution Gods you can overcome this little hurdle and push on to become a more bearable human being.

Me on the other hand, I’m not really bothered with that whole resolution thing. Too worried about failing at this shit one more year so just staying well away from the whole thing… Well, maybe that’s a bit of a lie (bare with me here). Not more than two weeks ago my brother Matt did send my a pic of a classic Thai noodle dish called Pad Thai that he had made for his dinner. The pic made me want Pad Thai… I could taste it and I knew that with my self judged pro rank at making this aforementioned dish, it was something that I would need to cook for myself (and possibly 14 other people because, like it’s Italian cousin the pasta, this is one of those dishes that I always cook a heap too much of… the neighbours don’t seem to mind though).

Right there and then I decided that I would make Pad Thai on New Years Day. That was my New Years resolution and I was going to try my darndest to stick to it and it was indeed a resolution that was swiftly and efficiently fulfilled.

New Years Day dinner equaled a big fat wok full of prawn and chicken Pad Thai with chilli jam, some soy and garlic greens and Thai-esque coleslaw. I am fucking ruling at 2016 already. Bring on the rest of the year!

Prawn and chicken-y goodness

Prawn and chicken-y goodness

Those garlic and soy greens

Those garlic and soy greens

That Thai style 'slaw

That Thai style ‘slaw

Those Pad Thai noodles

Those Pad Thai noodles

And a close up of those same noodles

And a close up of those same noodles


PAD THAI (serves at least 6 as part of a banquette)

Some dried flat rice noodles (however many you reckon because let’s face it; it really doesn’t effing matter how much you soak because it’s always going to be enough to feed a medium to large Thai village anyways), soaked in warm water until just cooked but still a little firm in the middle AKA al dente. Or, if you’re lucky enough to have some fresh rice noodles with-in your grasp, you go ahead and use them
10 large king prawns or possibly lobster (if the extra cash in your pockets is weighing your pants down and you’re starting to look a little too much like a 90s homeboy) peeled, de-veined and chopped into 2-3 pieces
300-400g chicken thigh (for me) or breast (for other people), chopped into small bite sized pieces. It is also totally feasible to use the left over roast chicken from last night, which is what I did actually do
2 tablespoons each salted radish (chopped) and dried shrimp
4 eggs
1 bunch garlic chives, chopped into 1 inch pieces
Pad Thai sauce (recipe below)
Bean shoots, coriander, crisp eshallots and roasted peanuts
Lime, fish sauce and chilli jam (a recipe will follow in the coming days/weeks) to serve

• Get your wok hot. I mean hot. Like the super model crisping up in the midday sun sans Evian hot. Add a splash of oil and then crack the eggs in and scramble them really fast. Once they are cooked put them on a plate and set aside
• Add a little more oil and let the wok heat up again. Add the prawns, chicken, salted radish and shrimp and fry for 1 minute
• Add the noodles and egg and stir fry for another minute
• Now add most of the Pad Thai sauce (reserve a little to adjust seasoning at the end if necessary), a handful of coriander and bean shoots, and a few garlic chives, crisp eshallots and peanuts. Toss
• It is now one minute later and your Pad Thai is ready
• Check seasoning and adjust with reserved Pad Thai sauce if necessary
• Serve garnished with extra garlic chives, bean shoots, coriander, eshallots, peanuts and heaps of lime for squeezy tang
• Good work

Pad Thai Sauce

¼ cup fish sauce
¼ cup tamarind puree
½ cup grated light palm sugar
• Whack it all in a jar and shake it up until the palm sugar is dissolved

That’s it; Pad Thai like a boss. Stay tuned for our foodisthebestshitever Easter food ideas real soon… only three months ahead of time – just like the supermarkets!
chicken and prawn pad thai noodles

Christmas Pate for New Years Eve

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christmas pate
Just three things;

You probably still have a few Christmas leftovers.

You’re probably going to need something to snack tonight on as you fill your face with ridiculous amounts of cheap domestic champagne (or should that be bubbles? I know it should definitely be bubbles. Not Mr Bubbles though – he was a very dirty man with some very nasty hobbies from back in the 80’s), so when you empty your stomach over the hedge at 1am there is actually something in there and you don’t end up turning yourself inside out like a dirty sock.

You really don’t care about my year in summary, so I’ll just get in and out plenty fast and leave you with one final recipe (and no unexpected pregnancy – that’s a different type of in and out) for 2016.

I would kinda hope that if you don’t have leftovers it would be obvious that you can cook some meat specifically for it… but hey, I’m certainly not holding my breath…. And you shouldn’t either, because if you do you could die from suffocating.

(Yep. I know that is 4 things. That whole counting thing gets me every time. And then I can’t even be assed to go back to the top of the page and change the 3 to a 4, but instead I write a paragraph about how special I am and you get to smile smugly to yourself as you realise your life aint actually that bad)

*must remember to be nicer to stupid people in 2016*

Getting it all together. This is way too easy

Getting it all together. This is way too easy


Blitz it up

Blitz it up


Eat it with crusty bread and pickled things. I really can't believe how easy that was

Eat it with crusty bread and pickled things. I really can’t believe how easy that was


CHRISTMAS PATE

250g leftover roast chicken or goose, roughly chopped
250g leftover Christmas ham, roughly chopped
½ cup of stuffing or a few cooked chicken livers if you have some
a few elves and/or reindeer if there are still some about and you need to get them the fuck out of your face
a bit of leftover Christmas cheer… although, that’s probably well and truly gone by now
¼ cup aioli
a handful of mixed herbs such as parsley, sage and thyme, chopped
100g butter, melted
seasoning (or just wait a little longer until the credit card bills start rolling in and then you can season it with your own glistening tears)

• Blitz meats in a food processer until you have a coarse paste
• Add all ingredients except butter and pulse until combined. Don’t go too far with the pulsing here because you want the pate to have a little texture
• Check seasoning. Cry a little more if it needs it
• Scoop pate into something that will hold it… enamelware seems to be quite trendy at the mo’. Top with a few extra herbs (if you have some left. It’s not like I told you to reserve some or anything. soz) and melted butter and place in the refrigerator to set for 15-20 minutes
• Serve with crusty bread and pickled things from the garden
• Seriously, happy New Year folks. Thanks for all of the fun in 2015. It’s been ripping!

A farm in the hills makes a pretty damn good setting to eat your pate

A farm in the hills makes a pretty damn good setting to eat your pate