Chef Mark Godbeer’s FNQ Pad Thai

Method

1. 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.
2. 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.
3. 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.
4. 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!
5. 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.