Beckons

Chef Mark Godbeer’s FNQ Pad Thai

July 2, 2020

Ahead of the new-look Silky Oaks Lodge reopening in 2021, Executive Chef Mark Godbeer has been busy developing new dishes for his local produce driven menus. Here, he shares his Far North Queensland inspired recipe for pad thai, a tasty and easy to make meal with aromatic notes of chilli, lime and ginger. This versatile dish can be made with beef, pork, seafood or tofu, adapt the recipe to suit your taste. There’s something very satisfying about making your own pad thai – have a go!

Ingredients

Paste

5 tbsp fish sauce
4 tbsp tamarind paste
3 tbsp palm/coconut sugar – brown sugar can substitute
4 tbsp soy sauce
2 tbsp rice wine vinegar
1 Stalk lemon grass (heavily bruised & chopped)
1 tsp chilli (chopped & deseeded)

Pad Thai

8 tbsp coconut oil (split into 2 x 4 tbsp)
4 chicken thighs – beef/pork/seafood/tofu can substitute
4 tbsp soy sauce
4 shallots (thinly sliced)
6 cloves garlic (minced)
1 tbsp galangal (minced) – ginger can substitute
3 bunches coriander root (fine chop)
4 eggs (beaten)
2 tbsp lime juice
1 packet rice noodles (cooked)
1/4 cup boiling water
Salt and pepper

Garnish

2 limes (cheeks cut off, remaining flesh used to juice for above)
2 cups bean sprouts
1/2 cup toasted peanuts (crushed)
1 cup coriander leaves
1 cup green onion tops (thinly sliced)

Method

Place all the paste ingredients in a small blender and blend on high for 5 minutes, scraping down sides of bowl if necessary (in order to obtain an even blend and smooth consistency). Set paste aside.
In a heavy bottomed pan set heat to medium/high, add the coconut oil. Add the chicken thighs, season and cook until golden brown on both sides (7 minuites/side). Add the soy sauce and cook for a further 1 minute, turning chicken. Remove the chicken from the pan and allow to rest.
Add the remaining coconut oil to the pan and once heated up, add the shallots and reduce heat to medium. Sauté for 2 minutes and add the garlic, galangal and coriander root. Sauté for a further 4 minutes.
Thinly slice the cooked chicken thighs and add (including any expelled juice) to the pan with the lime juice. Cook for 2 minutes. Scrape the cooked mixture in the pan to one side and add the eggs, cooking them on 1 half of the pan. When the eggs are just cooked, mix them into the chicken mix very well, simultaneously adding the paste. Mix very well and cook for 2 minutes, add the noodles and boiling water and cook for a further 5 minutes on low heat. Check seasoning!
To serve, portion up the pad thai in four bowls and sprinkle with peanuts and green onion tops. Place some lime cheeks, coriander leaves and bean sprouts on the side.

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Chef Mark Godbeer’s FNQ Pad Thai

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