I spent a lovely evening out with Film Reviewer EC last week, cooking up a chicken pad thai at L’Atelier des Chefs on Wigmore Street.
You might remember I had a fun corporate evening there at the end of February – which wasn’t proper cooking, as all the food was ready prepped. It was still great fun though and I posted about it on my Facebook page, JampotMedia.
I had so much fun, that I followed them on Twitter a couple of weeks later and saw a competition running – I entered and WON! Ha ha #Jammie
The prize was two places on one of their, Cook, Eat and Run course.
EC chose the meal for the night, Chicken Pad Thai, and we booked, and went along to try out our skills.
Chicken pad thai – An insightful introduction into Thai cooking and the balancing of the fundamental taste senses: sweet, sour, salty and bitter. A simple classic Thai dish with beansprouts, noodles and chicken.
We were part of a small group of six people cooking that evening. As competition winners, we were given L’atelier des Chefs aprons, but opted to use the plastic ones given out to everyone else, and began our evening.
Our Chef for the evening was Dahlia, who guided us through preparing the ingredients and cooking the meal. The chicken was already chopped for us, and the noodles cooked, we just had to prepare the other ingredients, and cook them all together.
EC and I were the only ones who opted for a version with chilli powder, and without realising I was only supposed to put some in, I put all the chilli in that should have gone into the meal for 6 into our pan for 2. It actually wasn’t too hot! It was the perfect heat. 😉
The food tasted fantastic – and I’m not just saying that because I cooked it! 😉 #nom
Arriving, cooking and eating, we were there for about an hour an a half, and we had the option to purchase a dessert to go with our meal.
Here are our pics from the event, and the recipe if you want to try it at home.
Chicken Pad Thai – Recipe and Method by L’atelier des Chefs
Ingredients (Serves 6 )
- Chicken breast(s) (150g) – skinless : 6 whole
- Large rice noodle(s) : 400 g
- Soya beansprout(s) : 100 g
- Whole egg(s) : 4 whole
- Garlic clove(s) : 6 whole
- Sunflower oil : 3 Tbsp
- Spring onion(s) : 1 bunch
- Chopped peanuts : 50 g
- Fish sauce : 2 Tbsp
- Shrimp paste : 10 g
- Lime(s) : 2 whole
- Tamarind paste : 10 g
- Palm sugar : 40 g
- Fresh coriander : 0.5 bunch
- Red chilli powder : 5 g
- Red chilli(s) : 1 whole
Slice the chicken breast across the grain into thin strips.
Place the rice noodles in a bowl and cover with boiling water. Leave to soften for 5 minutes so that they are ‘al dente’. Rinse in cold water and drain well. Coat your hands in a tablespoon of oil and then run your hands through the noodles to help prevent sticking.
For the omelette: Heat a tablespoon of oil in a wok and then carefully swirl to coat the surface. Add the beaten eggs to the pan and swirl to make a very thin omelette. Once cooked, run a knife around the egde of the wok and turn the omelette out. Slice the omelette into strips and then set aside.
Zest and juice two of the limes and then cut the remaining lime into quarters or small segments. Pick the coriander leaves from their stalks.
For the Pad Thai: peel and dice the garlic. Thinly slice the spring onions and the red chilli. Add the remaining oil to the wok and heat through. Add the sliced chicken and garlic and toss over a high heat. In turn, add the noodles, omelette strips, beansprouts, spring onions, shrimp paste, fish sauce, tamarind and the zest and juice of the two limes. Finish by adding the chilli powder and the sugar, tossing constantly over high heat.
Scatter the crushed peanuts, coriander leaves and quartered limes on top of the pad thai to serve.