{"id":1405,"date":"2023-03-03T23:28:00","date_gmt":"2023-03-03T10:28:00","guid":{"rendered":"https:\/\/ericjames.co.nz\/?p=1405"},"modified":"2023-05-18T23:31:54","modified_gmt":"2023-05-18T11:31:54","slug":"its-fakeaway-recipe-time","status":"publish","type":"post","link":"https:\/\/ericjames.co.nz\/its-fakeaway-recipe-time\/","title":{"rendered":"It’s fakeaway recipe time!"},"content":{"rendered":"\n

Our easy-peasy Pad Thai<\/h3>\n\n\n\n

Tempting though it may be to dash through an order to your local Thai takeaway on a Friday arvo, these days it\u2019s worth a second thought. Rising costs of ingredients are being passed on to consumers and an under-pressure hospitality sector means your local might be understaffed \u2013 or not open at all.<\/strong><\/p>\n\n\n\n

Enter: the fakeaway. This Pad Thai recipe has the greasy, tasty easiness of a real takeaway (plus it\u2019s cheap-as to make!) The ingredients can be easily swapped for what you\u2019ve got in the cupboard, which we\u2019ve indicated below.<\/p>\n\n\n\n

Serves 2 – 3<\/strong><\/p>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

125g flat rice noodles (half a standard pack)<\/p>\n\n\n\n

Juice of 2 limes (or one juicy lemon)<\/p>\n\n\n\n

\u00bd tsp cayenne pepper (or 1 tsp Sriracha hot sauce)<\/p>\n\n\n\n

2 tsp brown sugar<\/p>\n\n\n\n

2 tbsp fish sauce<\/p>\n\n\n\n

2 tbsp vegetable oil<\/p>\n\n\n\n

200g protein \u2013 tofu, prawns and chicken all work well<\/p>\n\n\n\n

4 spring onions sliced <\/p>\n\n\n\n

140g bean sprouts (or any crunchy vegetable)<\/p>\n\n\n\n

25g chopped peanuts (use crunchy peanut butter if needed)<\/p>\n\n\n\n

Handful of coriander (or mint if it\u2019s the only option)<\/p>\n\n\n\n

Method<\/strong><\/strong><\/p>\n\n\n\n

    \n
  1. Start by soaking the rice noodles in a bowl of boiling water for 4 minutes \u2013 no more, no less. Nothing ruins a Pad Thai like gluggy noodles! Drain the hot water and rinse immediately under cold running water to stop them cooking further.<\/li>\n<\/ol>\n\n\n\n
      \n
    1. Make the sauce by mixing cayenne pepper with sugar, lime juice and fish sauce.<\/li>\n<\/ol>\n\n\n\n
        \n
      1. Heat the oil in a wok or large pan and fry the meat or tofu until cooked through.<\/li>\n<\/ol>\n\n\n\n
          \n
        1. Add the noodles (keep the pan hot to stop them sticking) and spring onions<\/li>\n<\/ol>\n\n\n\n
            \n
          1. Tip in the sauce, bean sprouts and half the peanuts. Combine everything together and cook through for a minute or two<\/li>\n<\/ol>\n\n\n\n
              \n
            1. Serve in a large flat dish topped with chopped coriander and the remaining peanuts. Keep the sweet chilli sauce on hand for an extra zing! <\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

              Tempting though it may be to dash through an order to your local Thai takeaway on a Friday arvo, these days it\u2019s worth a second thought. Rising costs of ingredients are being passed on to consumers and an under-pressure hospitality sector means your local might be understaffed \u2013 or not open at all. Enter: the fakeaway.<\/p>\n","protected":false},"author":6,"featured_media":1406,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,3],"tags":[],"yoast_head":"\nIt's fakeaway recipe time! - Eric James & Associates<\/title>\n<meta name=\"description\" content=\"It may be tempting to send an order to your local Thai takeaway on a Friday arvo, but is it worth it? 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