Mrsfoodiemumma – Marie Muccio, foodie, wife, mum of three and granddaughter – inspiring you to get excited about food!

    Here’s one for your next date night in!!! Thai is our go to for take out, those Saturday nights when the kids are all bathed, fed and in bed. It’s date night at home with a bottle of red some pad Thai and a red curry with beef.

    I do also like making it at home and I wanted to share with you this recipe which has a special place in my heart. We participated in a cooking class on our honeymoon at a beautiful place in Koh Samui called The Tongsai Bay.

    I still use this recipe almost 10 years on and it still has the power to take me back to that very day on our honeymoon in the resort kitchen not a worry in the world other than what would be our next cocktail!

    During World War II, Thailand suffered a rice shortage due to the floods. So to reduce domestic rice consumption, the Thai government promoted rice noodles [the word ‘pad’ means to stir-fry] and this is how pad Thai was created. It has since become one of Thailand’s national dishes. Typically made with chicken or prawns, I also love adding broccoli.

    Chicken pad Thai with broccoli


    125g flat rice noodles cooked according to packet instructions and set aside.

    3tbs vegetable oil

    1 garlic clove crushed

    1 egg, lightly beaten with a pinch of salt

    500g chicken cut into strips

    2tbs palm sugar (or brown sugar)

    1tbs fish sauce

    2tbs tamarind paste (or juice of 1 lime if you don’t have this)

    1tbs chilli flakes

    2tbs chopped and roasted peanuts

    1 cup bean sprouts

    1/4 cup sliced spring onion

    1tbs ground chilli extra

    1 lime sliced

    Coriander to serve


    1. Mix palm sugar, fish sauce, tamarind and chilli together to form your sauce.
    2. In a wok, heat oil over med heat and add garlic and stir for 1 min. Then add the egg and keep stirring, set aside.
    3. Add the chicken and stir fry until cooked.
    4. Add the noodles, egg, sauce, bean sprouts and toss together for a few min until all cooked through.
    5. Serve up with roasted chopped peanuts, the extra chilli, lime wedges and coriander


    This is so delicious and takes me back to Thailand every time! I hope you enjoy!


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