Jack Currie and Will Lankshear traded the training pitch for the kitchen as they went head-to-head in a Pad Thai cooking challenge, organised in collaboration with Club Partner, the Tourism Authority of Thailand.
The pair were tasked with recreating one of Thailand’s most popular dishes, testing their culinary skills against each other as they competed to see who could stir-fry their way to the best Pad Thai!
You can watch the full video HERE to find out who came out on top and how both players got on.
Want to try making this fantastic dish at home? Check out the recipe and cooking instructions below.
To discover more about the distinctive cultural identity of Thailand, visit the Tourism Authority of Thailand website HERE...
Pad Thai Recipe
Ingredients (serves 2)
300g rice noodles, soaked and drained
4 eggs, beaten
8–10 prawns (or chicken or tofu)
2 tablespoons dried turnip
2 handfuls of bean sprouts
Chinese chives or spring onions
4 tablespoons crushed peanuts
Lime wedges
Chilli powder (optional)
For the sauce
3 tablespoons tamarind pulp
3 tablespoons vegetable oil
3 shallots, finely chopped
2 tablespoons palm sugar
1 tablespoon fish sauce
Method
Soak the tamarind in warm water and stir to create a thick liquid.
Heat the oil in a pan and fry the shallots until golden. Then add the tamarind and cook briefly. Stir in the palm sugar and fish sauce until the sauce thickens slightly. Set aside.
In a wok or large frying pan, heat a little oil and add the eggs, scrambling gently. Add the noodles and stir until softened.
Add the prawns and dried turnip, cooking until the prawns are done. Pour in around eight tablespoons of the sauce and stir-fry until the noodles take on a rich colour.
Finish by adding the bean sprouts, chives, chilli powder, and crushed peanuts, stirring briefly before serving with lime wedges.
