When you get to the end of a long week or you’re simply craving your weekly fix of Thai goodness it’s nice to unwind with a glass of wine. But what wine goes with the humble Thai dinner? Pinot Gris offers the perfect accompaniment to your dish of choice with its off dry flavours complimenting the herbs and spices within the dish. The slight hint of sweetness in the wine and the tropical fruit and white flower essences assist in carrying through the Thai flavours. If you wanting to venture further than Uber Eats, below we have found the perfect Pad Thai recipe for your favourite bottle of Pinot Gris.
Make it yourself
The Best 15 Minute Pad Thai
An easy recipe with simple accessible ingredients with the most amazing flavor! The best part … once you have your ingredients together it only takes 15 minutes of actual cooking time! See recipe notes for tips and tricks!
· 3- 4 ounces dry pad thai noodles (rice noodles)
· 6-8 ounces tofu, chicken breast or peeled prawns
· salt to taste
· 2 tablespoons peanut oil, wok oil or coconut oil
· 1 large shallot, finely diced
· 3-4 chopped garlic cloves
· 1 teaspoon chopped ginger (optional)
· 2 eggs, whisked with a fork with a generous 3-finger pinch salt
· 3 tablespoons fish sauce
· 3 tablespoons sugar (or coconut sugar, palm sugar or brown sugar)
· 3 tablespoons rice wine vinegar
· 2 teaspoons soy sauce
· Chili flakes to taste
· 1/2 lime
· Lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts.
- Place rice noodles in a shallow baking dish and boil enough water to cover them. Cover with boiling water for 5-8 minutes, until tender. Drain.
- Slice chicken into very thin strips and season with salt and pepper. Sear seasoned chicken or shrimp or tofu in a wok with hot oil until cooked through over medium high heat. Set aside, blot with paper towels.
- Chop shallot, garlic and ginger very finely. Set aside.
- In a small bowl whisk the two eggs with a fork and a generous, 3-finger pinch of salt.
- In another small bowl, mix fish sauce, sugar, rice vinegar, and soy sauce.
- Heat 2 tablespoon peanut or vegetable oil in the wok over medium heat, add shallot, garlic ginger and stir, cooking a few minutes until golden and fragrant.
- Make a well in the center of the wok, and add the whisked eggs. With a metal spatula, scramble them and break them apart into little bits, letting them brown just little, and incorporate them into the shallots and garlic, continuing to break them into small bits.
- Add the drained, semi-soft, noodles and toss with the egg mixture, stirring, flipping constantly for a few minutes, until noodles become soft and pliable.
- Add sauce and either the chicken, tofu or shrimp. Turn and toss the noodles for a few more minutes. It will smell quite fishy at first – turn your fan on – but it will mellow out perfectly. Cook until the noodles are soft (but still a little chewy) adding a little water if it seems dry. Toss in the bean sprouts and peanuts ( or serve on the side) and sprinkle with chili flakes and scallions. Give one more toss and serve immediately. Divide among two plates. Squeeze with fresh lime.
- Garnish with bean sprouts, fresh scallions, cilantro or basil, lime wedges and roasted crushed peanuts.