Trailblazer Pad Thai

On a recent trip with Pat Callinan, our Underwriter-by-day, Chef-by-night, Sam, cooked up a storm...

Club 4X4 Insurance
Mar 06 2024


  • 200g rice noodles
  • 1 red chili, finely chopped (adjust to taste)
  • 4 cloves garlic, crushed
  • 1 tablespoon finely chopped lemongrass
  • 3/4 cup shallots, finely chopped (divided)
  • 3/4 cup fresh coriander, chopped (divided)
  • 1 tablespoon sesame oil
  • 1 chicken breast, thinly sliced
  • 1 jar pad Thai sauce
  • Crushed peanuts (for garnish)
  • Lime wedges (for garnish)


  • Begin by boiling water in a pot. Once boiling, immerse rice noodles in hot water for 6-8 minutes or until they reach a tender consistency. Drain and rinse under cold water; set aside for later use.
  • Prepare the aromatic base by combining the red chili, crushed garlic, and finely chopped lemongrass.
  • Finely chop the shallots and coriander, reserving half for later use.
  • In a pan, heat sesame oil over medium heat. Saut√© the aromatic mix until fragrant.
  • Add the thinly sliced chicken breast to the pan and cook until lightly colored.
  • Pour in the jar of pad Thai sauce and stir to combine.
  • Add half of the chopped shallots and half of the coriander to the pan, stirring to incorporate.
  • Introduce the pre-soaked rice noodles to the pan and toss until well coated in the sauce. Heat the entire mixture until warmed through.
  • To serve, use tongs to twist the noodles into bowls. Garnish each serving generously with the remaining shallots and coriander.
  • Sprinkle crushed peanuts over the top and serve with lime wedges on the side for squeezing over the Pad Thai. Enjoy your Trailblazer Pad Thai!
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