16. Around The World in 80 BBQs - Thailand

This week we've gone to Thailand on the fifteenth leg of our around the world in 80 bbqs journey #aroundtheworldin80bbqs

We had lots of rain during this cook but the fresh summery flavours of this dish helped keep us going. Pad Thai is the ultimate street food, with vendors all over Bangkok putting their twist on this dish we've decided to have a go too.

With the Weber Gourmet BBQ system you can really push the boundaries of traditional BBQ fare.

We've fashioned a ridiculously easy version to be cooked on your Weber BBQ in a matter of minutes!

MAIN INGREDIENTS Pad Thai Sauce We used a shop bought variety but to make your own, combine (quantities to taste): Palm Sugar, Fish Sauce, Soya Sauce, Tamarind Paste, Ginger, Shrimp Paste, Lime Leaf, Garlic, Lemongrass, Coriander, Castor Sugar, Red Chilli . Chicken breasts Carrots White cabbage (or beansprouts) Rice noodles (ready to cook) Peanuts Spring Onions

EQUIPMENT To produce our Pad Thai we've used the following: Weber Genesis S-330 Large Drip Trays Weber Gloves Weber Wok Tools Weber Cast Iron GBS Wok

IN THE KITCHEN

• Using a grater or mandolin, shred the carrots and cabbage.
• Dice the chicken breasts
• If required, pre-soak the rice noodles
• Crush and toast the peanuts - remove when they start to colour.
• Chop the spring onions.

AT THE BBQ

• Heat up your pre-seasoned wok, burners on medium-high.
• Fry the chicken until browned.
• Add noodles, pad thai sauce, carrots and cabbage (or beansprouts if using)
• Toss well and close the lid for 10 minutes so cook down the sauce.
• Add the spring onions and toasted peanuts, mix thoroughly.

• Cook for a further 5 minutes and serve.