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Pad Thai

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author emma

Ingredients

  • 3 tbsp neutral oil (I like rice bran)
  • 1/2 onion sliced thinly
  • 400 grams chicken breast
  • 2 eggs lightly whisked
  • 125 grams dried rice noodles
  • 1/4 cup spring onions sliced
  • 1/4 cup chopped peanuts
  • 1 handful bean sprouts

Sauce

  • 2.5 tbsp tamarind paste/puree (you can buy from the international section at the supermarket)
  • 3.5 tbsp brown sugar
  • 2 tbsp fish sauce
  • 1/4 cup Wok Sauce
  • 2 heaped tsp crushed garlic

To serve

  • 2-3 lime wedges
  • 2 tbsp spring onions sliced
  • 2 tbsp crushed peanuts
  • 1 handful bean sprouts

Instructions

  1. Mix all of the sauce ingredients together in a jug or bowl

  2. Cook the onion in the oil over a medium heat until translucent

  3. Add the chicken and stir fry until cooked through

  4. Push the chicken to the side of the pan and add the eggs in. Scramble, then add to the chicken

  5. Cover the rice noodles in plenty of boiling water and leave to sit for 5 minutes. Drain, rinse under cold water, and add to the pan with the cooked chicken. Don't leave sitting for too long or they will stick together

  6. Add sauce ingredients, peanuts, spring onions and bean sprouts to the pan. Stir fry for 2-3 minutes, to allow the noodles to soak in the sauces

  7. Serve in a bowl with a lime wedge, sprinkle with peanuts and spring onion. Enjoy!