Calendar An icon of a desk calendar. Cancel An icon of a circle with a diagonal line across. Caret An icon of a block arrow pointing to the right. Email An icon of a paper envelope. Facebook An icon of the Facebook "f" mark. Google An icon of the Google "G" mark. Linked In An icon of the Linked In "in" mark. Logout An icon representing logout. Profile An icon that resembles human head and shoulders. Telephone An icon of a traditional telephone receiver. Tick An icon of a tick mark. Is Public An icon of a human eye and eyelashes. Is Not Public An icon of a human eye and eyelashes with a diagonal line through it. Pause Icon A two-lined pause icon for stopping interactions. Quote Mark A opening quote mark. Quote Mark A closing quote mark. Arrow An icon of an arrow. Folder An icon of a paper folder. Breaking An icon of an exclamation mark on a circular background. Camera An icon of a digital camera. Caret An icon of a caret arrow. Clock An icon of a clock face. Close An icon of the an X shape. Close Icon An icon used to represent where to interact to collapse or dismiss a component Comment An icon of a speech bubble. Comments An icon of a speech bubble, denoting user comments. Ellipsis An icon of 3 horizontal dots. Envelope An icon of a paper envelope. Facebook An icon of a facebook f logo. Camera An icon of a digital camera. Home An icon of a house. Instagram An icon of the Instagram logo. LinkedIn An icon of the LinkedIn logo. Magnifying Glass An icon of a magnifying glass. Search Icon A magnifying glass icon that is used to represent the function of searching. Menu An icon of 3 horizontal lines. Hamburger Menu Icon An icon used to represent a collapsed menu. Next An icon of an arrow pointing to the right. Notice An explanation mark centred inside a circle. Previous An icon of an arrow pointing to the left. Rating An icon of a star. Tag An icon of a tag. Twitter An icon of the Twitter logo. Video Camera An icon of a video camera shape. Speech Bubble Icon A icon displaying a speech bubble WhatsApp An icon of the WhatsApp logo. Information An icon of an information logo. Plus A mathematical 'plus' symbol. Duration An icon indicating Time. Success Tick An icon of a green tick. Success Tick Timeout An icon of a greyed out success tick. Loading Spinner An icon of a loading spinner.

Midweek meal: Homemade kimchi adds the perfect touch to this spicy pad Thai

Pad thai with homemade kimchi
Pad thai with homemade kimchi

Ever considered adding homemade kimchi to spice up the classic Thai dish pad Thai?

That’s what Mark Diacono, author of recipe book Ferment, suggests to make your midweek mealtime pop.

“The secret to making the perfect pad Thai comes from prepping all the ingredients beforehand and ensuring you balance the hot and sour elements of the dish well,” Diacono says.

“Why not add a dollop of kimchi to liven the dish up even more?”

Be sure to check out our other Midweek Meal recipes for more inspiration.


Pad Thai with homemade kimchi

Serves 4

Homemade kimchi pad thai
Pad Thai with homemade kimchi

Ingredients

For the kimchi (fills 1 litre jar and takes minimum five days to ferment):

  • 90g fine sea salt
  • 2 Chinese cabbages, about 1kg, shredded
  • 2 garlic cloves, finely chopped
  • 5cm piece of fresh ginger, peeled and finely chopped
  • 2tbsp Korean chilli flakes
  • 2tsp fish sauce
  • 2 carrots, grated
  • 5 spring onions, thinly sliced

For the pad Thai:

  • 200g flat rice noodles (dried weight), or use 600g ready-cooked flat rice noodles
  • 1tbsp tamarind paste
  • 3tbsp fish sauce
  • 1tsp sugar
  • 1-2tsp chilli flakes (or use fresh chilli)
  • 2tbsp vegetable oil, plus extra for the noodles
  • 300g diced chicken or tofu or prawns
  • 1 onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 eggs, lightly beaten
  • 40g cashews or peanuts, roughly chopped
  • Bunch of spring onions, thinly sliced
  • 150g kimchi
  • 200g beansprouts

To serve:

  • Small bunch of mint, leaves roughly chopped
  • Small bunch of basil (ideally Thai basil, but not essential), leaves roughly chopped
  • More fish sauce, to taste
  • More chilli flakes or chilli sauce, to taste
  • 1 lime, cut into wedges

Method

For the kimchi:

  1. In a large bowl, rub the salt thoroughly through the cabbage and allow it to soften and form a little brine for an hour or so.
  2. In a small cup, make a paste by combining the garlic, ginger, chilli flakes and fish sauce.
  3. Using a colander, drain the cabbage so that you retain some of the brine in a bowl.
  4. Combine the carrots and spring onions with the cabbage and stir through the hot fishy sauce. Add a little brine if you need to loosen the mix.
  5. Spoon the kimchi into a jar, pressing down well to exclude air bubbles. Use a freezer bag part-filled with water to keep the vegetables submerged, and seal the jar.
  6. Allow the kimchi to ferment for five days at room temperature. The kimchi should have a pleasingly sour taste.
  7. Leave to ferment in the fridge for a few days (or weeks) if you prefer it more sour.

For the pad Thai:

  1. If using dried noodles, cook them according to the packet instructions, then drain and toss in a few drops of oil so they don’t glue together.
  2. Make the sauce by combining the tamarind, fish sauce and sugar in a small pan; bring to the boil to dissolve the sugar. Add the chilli flakes or fresh chilli to taste and put to one side.
  3. In a large pan, ideally a wok, heat the vegetable oil over a high heat. Add the chicken (or prawns/tofu) and the onion and stir-fry for eight minutes until coloured and just about cooked through. Add the garlic and beaten egg to the pan for the final two minutes of stir-frying time.
  4. Add the noodles and stir-fry for a further three minutes, making sure that the chicken is cooked through. Add half the nuts, the spring onions, kimchi and beansprouts and fry for a minute.
  5. Stir through the sauce and cook for a minute longer before removing from the heat.

To serve:

  1. Sprinkle with the remaining nuts and all the herbs.
  2. Add a splash more fish sauce/chilli if you fancy and serve with the lime wedges. Add a dash of kimchi.

Ferment by Mark Diacono is published by Quadrille, priced £12.99. Photography by Mark Diacono. Available now.


For more recipes in this series…

Already a subscriber? Sign in

[[title]]

[[text]]