We dare you. You’ll love it! With its bittersweet and spicy flavour profile, Pad Thai Fondue is definitely the international star of Thai cuisine. Typically made with tamarin, an acidic fruit, the Americanised version features a much more accessible ingredient: lime.
Ready in a jiffy and nearly effortless, Pad Thai Fondue allows you to cook all the ingredients to perfection. For a quick spin on a traditional Pad Thai, check out our quick omelette recipe. The egg ribbons soaked in broth will surely entice you to make this recipe over and over again.
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Ingredients
BROTH
4 liters of chicken broth
1 cup of brown sugar
2/3 cup of fish sauce (anchovy based, unsweetened)
½ cup of rice vinegar (unflavoured)
2-4 tablespoons of soy sauce
4 tablespoons of Sriracha sauce
2 teaspoons of garlic powder
4 green onions, chopped into rings
SAUCE
½ cup of mayonnaise
1 tablespoon of Nuoc Cham Vietnamese dip
1 large pinch of sugar
GARNISHES
Omelette: 4 eggs and 2 tablespoons of canola oil
Tofu, shrimp, bean sprouts, tomatoes, green beans, rice vermicelli, chicken or fondue meat (optional)
Lime quarters and crumbled peanuts (optional)
Preparation
Combine all broth ingredients in a large pot, bring to a boil and simmer for at least 15 minutes.
Soak the rice vermicelli in cold water for at least 10 minutes.
Beat the eggs in a bowl with the oil, place in a large microwave safe container making sure to have a layer of 5 to 8 mm and cook on highest intentional for 2 to 4 minutes (according to the microwaves strength) to obtain a soufflé omelette. Demold and cut into strips.
Place all garnishes on serving plates and prepare the sauce.
Pour the hot fondue broth in the Fondussimo and enjoy.
A few tips
As the pasta absorbs the cooking liquid, we’ve planned an extra quantity to ensure that you have enough for the meal.
To enhance the flavour profile for this dish, don’t hesitate to add kaffir lime leaves or smashed lemongrass sticks to the broth. Your taste buds will thank you!
