Posted in Recipes by Paddy O'Lucrain on 19/03/2017
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!
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
White cabbage (or beansprouts)
Rice noodles (ready to cook)
To produce our Pad Thai we've used the following:
Weber Genesis S-330
Large Drip Trays
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.