MEET THE CHEF

Chariya Khattiyot is a Thai-born chef who gained significant recognition as a contestant on MasterChef UK 2023. She is known for her innovative approach to cooking, blending traditional Thai flavors with modern techniques to create stunning and creative dishes. Chariya’s culinary journey on the show was marked by her precision, creativity, and ability to balance complex flavors, which consistently impressed the judges, John Torode and Gregg Wallace.

MEET THE CHEF

Chariya Khattiyot is a Thai-born chef who gained significant recognition as a contestant on MasterChef UK 2023. She is known for her innovative approach to cooking, blending traditional Thai flavors with modern techniques to create stunning and creative dishes. Chariya’s culinary journey on the show was marked by her precision, creativity, and ability to balance complex flavors, which consistently impressed the judges, John Torode and Gregg Wallace.

Pad Thai is one of Thailand's most famous dishes—a flavorful stir-fried noodle dish known for its perfect balance of salty, sour, sweet, and spicy flavors. Traditionally made with rice noodles, it includes a combination of eggs, tofu, and usually shrimp or chicken, stir-fried in a sauce made from tamarind paste, fish sauce, dried shrimp, garlic, and palm sugar. The dish is garnished with fresh bean sprouts, crushed peanuts, and lime wedges, allowing each diner to customize their taste by adding extra sourness, crunch, or nuttiness. Pad Thai is typically cooked quickly over high heat, giving it a delightful wok-seared flavor that makes it a staple in both Thai street food and restaurants worldwide. Today Chariya brings us a "fridge raid" edition of the traditional pad thai, making use of lefotvers or non-perishables you have laying around your cupboard for those without access to Asian supermarkets. So now you have no excuse - give it a try!

MAKE THE DISH

Pad Thai is one of Thailand's most famous dishes—a flavorful stir-fried noodle dish known for its perfect balance of salty, sour, sweet, and spicy flavors. Traditionally made with rice noodles, it includes a combination of eggs, tofu, and usually shrimp or chicken, stir-fried in a sauce made from tamarind paste, fish sauce, dried shrimp, garlic, and palm sugar. The dish is garnished with fresh bean sprouts, crushed peanuts, and lime wedges, allowing each diner to customize their taste by adding extra sourness, crunch, or nuttiness. Pad Thai is typically cooked quickly over high heat, giving it a delightful wok-seared flavor that makes it a staple in both Thai street food and restaurants worldwide. Today Chariya brings us a "fridge raid" edition of the traditional pad thai, making use of lefotvers or non-perishables you have laying around your cupboard for those without access to Asian supermarkets. So now you have no excuse - give it a try!

SERVINGS

4

PREP TIME

10

COOK TIME

15

EQUIPMENT

Wok, Saucepan, Sharp Knives, Chopping Board, Cooking Utensils

INGREDIENTS

Pad Thai:

2 packets of instant noodles (flavor packets discarded)
10 king prawns, peeled and deveined
2 tbsp vegetable oil
2 cloves garlic, minced
1 shallot, thinly sliced
2 eggs, lightly beaten
2 tbsp tamarind paste (half if using concentrate)
2 tbsp fish sauce
2 tbsp light soy sauce
2 tbsp brown sugar (adjust to taste)
1/2 cup bean sprouts
1/4 cup crushed peanuts
1/4 cup chopped spring onions
1 lime, cut into wedges
fresh coriander, for garnish
red chili flakes, to taste (optional)

For Serving:

extra bean sprouts
lime wedges
crushed peanuts
fresh coriander leaves

DIRECTIONS

Step 1

Prepare Instant Noodles: Cook the instant noodles according to the package instructions, but omit using the flavor packets. Drain well and set aside.

Step 2

Cook King Prawns: Heat 1 tbsp of vegetable oil in a large wok over medium-high heat. Add the king prawns and sauté until they turn pink and are fully cooked, about 2-3 minutes. Remove prawns from the skillet and set aside.

Step 3

Sauté Aromatics: In the same pan, add the remaining tablespoon of oil. Sauté the garlic and shallot until fragrant and slightly golden, about 1 minute. Push the garlic and shallot to one side of the skillet. Pour the beaten egg into the other side and scramble until just set. Add the cooked instant noodles to the skillet with the garlic, shallot, and egg. Toss well to combine.

Step 4

Mix in the tamarind paste, fish sauce, soy sauce, and brown sugar. Stir well until the noodles are evenly coated with the sauce.

Step 5

Add the cooked king prawns, bean sprouts, and most of the crushed peanuts and spring onions to the wok. Toss everything together until well combined and heated through.

Step 6

Transfer the Pad Thai to serving plates. Garnish with the remaining bean sprouts, crushed peanuts, green onions, fresh coriander, and lime wedges. Sprinkle with red chili flakes if desired.

FRIDGE RAID PAD THAI