Ok, so hands up this one doesn’t make for the prettiest of pictures, but it smells and tastes amazing. It’s brilliant comfort food and a little kinder to the waistline than Thai Green Curry. On a freezing night the spice will warm you up from the tummy out.

Pad Ka Pow

1lb / 500g Steak mince
1 Clove of garlic
1 Shallot
2 Green chillies
3 tbsp Fish sauce
2 tbsp Palm sugar or honey
A large handful of Thai Holy Basil / Sweet basil, roughly chopped
1 tsp Black peppercorns
Rice noodles, cooked to serve

In a pestle and mortar pound the peppercorns thoroughly. Roughly chop the shallot, onion and chillies (seeds and all) add to the pestle and mortar give it some elbow grease, breaking it all down to a paste.

In a smoking hot wok, fry the paste in a little oil for about a minute. WARNING: your eyes will hurt! Add the mince and cook through, keeping it moving so that the pieces stay small and separate. Put the rest of the ingredients into the pan and cook for another minute. That’s it so serve immediately with rice noodles, chopsticks and an ice cold bottle of Singha.

If you are making this dish to make an impact (it’s a good one to woo the ladies with) try using strips of beef or chicken with some slices of red chilli mixed through.

There’s plenty beef here to feed four people, just make sure you cook enough noodles!


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