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August 2013 Issue
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Pad Thai

A favourite Thai dish. Photo: Mark Banham
When winter hits, most people seem to favour one of two options to cope with it – acceptance: crank the heater, dust off the puffer jacket and fire up the ragout; or denial: walk around in board-shorts despite the sub-zero temperatures and keep the tasty summer meals on the menu. If you favour the latter, then you’ll love this one! Profile Serves: Two Weight: 900g Volume: 1000ml Kilojoules: 3175 Cost: $16.50 Time: 20min Ingredients Sesame oil, 1tbsp Garlic, 1 clove finally chopped Chili, 1, diced (two if you’re feeling bold) Spring onions, 2 diced Ground peanuts, 50g Sweet chilli sauce,  ¼ cup Fish sauce, 1tbsp Rice stick noodles, 200g (half a packet) Eggs (or ‘no-egg’ for long haul trips), 2 Smoked chicken breast, 1 diced Ground peanuts and dried chili flakes to garnish Chopped coriander and bean sprouts if you’re just out for an overnighter Method Place the noodles in boiling water for six minutes, or until cooked to your preference, drain and set aside. Next, heat the sesame oil then brown the chicken. Add the fresh chili and garlic and fry briefly (careful not to burn them). Add the noodles, the egg, the sweet chili sauce and fish sauce. The trick is to stir them all together to get a spicy sauce – not to end up with bits of omelette amongst the noodles – then, once it’s looking good to go, add the spring onions, coriander and garnish with a sprinkle of chili flakes and ground peanuts.