Pad Thai carbonara recipe

Pad Thai carbonara recipe

Eggs, bacon and spaghetti make the recipe a whole lot like a carbonara, but Thai flavours turn it into a tasty hybrid dish.

TIP: Sweet soy sauce is soy sauce thickened with palm sugar molasses and it tastes like salty caramel. Look for Thai brands like Healthy Boy or the Indonesian version, which is called kecap manis. Liquid soy bean paste is a chunky Thai sauce that’s like a cross between miso and fermented Chinese black beans, with a little sweetness. If you can’t find it, you can buy a jar of fermented Chinese black beans, fish out some of it, and combine it with an equal amount of light brown sugar.

This recipe is from Cravings: Hungry for More by Chrissy Teigen. Published by Michael Joseph, £16.99 RRP.

 

Ingredients

  • 1.5 tsp fish sauce, plus more to taste
  • 1 small head of broccoli
  • 2.5 tbsp sweet soy sauce (see tip)
  • 1 tbsp liquid soybean paste (see tip)
  • 1.5 tsp low-sodium soy sauce, plus more to taste
  • 3 thick-cut bacon, cut into 2cm (1 inch) squares
  • 4 cloves of garlic, roughly chopped
  • 0.5 tsp hot chilli powder
  • 125 ml chicken stock, plus more if needed
  • 225 g spaghetti, cooked to al dente, drained, and oiled
  • 2 eggs, beaten
  • 2 spring onions, cut into 2cm (1 inch) pieces
  • 1.5 tsp fish sauce, plus more to taste
  • 1 small head of broccoli
  • 2.5 tbsp sweet soy sauce (see tip)
  • 1 tbsp liquid soybean paste (see tip)
  • 1.5 tsp low-sodium soy sauce, plus more to taste
  • 3 thick-cut bacon, cut into 2cm (1 inch) squares
  • 4 cloves of garlic, roughly chopped
  • 0.5 tsp hot chilli powder
  • 4.4 fl oz chicken stock, plus more if needed
  • 7.9 oz spaghetti, cooked to al dente, drained, and oiled
  • 2 eggs, beaten
  • 2 spring onions, cut into 2cm (1 inch) pieces
  • 1.5 tsp fish sauce, plus more to taste
  • 1 small head of broccoli
  • 2.5 tbsp sweet soy sauce (see tip)
  • 1 tbsp liquid soybean paste (see tip)
  • 1.5 tsp low-sodium soy sauce, plus more to taste
  • 3 thick-cut bacon, cut into 2cm (1 inch) squares
  • 4 cloves of garlic, roughly chopped
  • 0.5 tsp hot chilli powder
  • 0.5 cup chicken stock, plus more if needed
  • 7.9 oz spaghetti, cooked to al dente, drained, and oiled
  • 2 eggs, beaten
  • 2 spring onions, cut into 2cm (1 inch) pieces

Details

  • Cuisine: American
  • Recipe Type: Noodles
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 15 mins
  • Serves: 4

Step-by-step

  1. Separate the broccoli crown from the stem. Trim the end off the stem, peel it, and cut it crosswise into 5mm (0.2 inch)-thick coins. Separate the crown into small florets.
  2. In a small bowl, whisk together the sweet soy sauce, liquid soybean paste, fish sauce and soy sauce. This is your sauce.
  3. In a wok or very large sauté pan, cook the bacon over medium heat until just gently crisped (just get most of the fat rendered), 6 to 7 minutes.
  4. Add the garlic and chilli powder and cook, stirring, for 1 minute.
  5. Increase the heat to medium-high, add the sauce, and cook until reduced slightly, about 1 minute.
  6. Add the broccoli, splash with half the chicken stock, and cook until just tender, 3 to 5 minutes.
  7. Increase the heat to high. Add the spaghetti and the rest of the stock and cook, tossing, until very hot and the sauce is absorbed, 3 to 5 minutes (if it feels too dry, splash in more stock or water a little at a time).
  8. Season with additional soy sauce and fish sauce to taste.
  9. Remove the pan from the heat, add the eggs, and toss until the eggs are creamy. Toss in the spring onions and serve.

This recipe is from Cravings: Hungry for More by Chrissy Teigen. Published by Michael Joseph, £16.99 RRP.

 

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