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Pad Thai

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

Ingredients

  • 3 tablespoon neutral oil (I like rice bran)
  • ½ onion sliced thinly
  • 400 grams chicken breast
  • 2 eggs lightly whisked
  • 125 grams dried rice noodles
  • ¼ cup spring onions sliced
  • ¼ cup chopped peanuts
  • 1 handful bean sprouts

Sauce

  • 2.5 tablespoon tamarind paste/puree (you can buy from the international section at the supermarket)
  • 3.5 tablespoon brown sugar
  • 2 tablespoon fish sauce
  • ¼ cup Wok Sauce
  • 2 heaped tsp crushed garlic

To serve

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

Instructions

  • Mix all of the sauce ingredients together in a jug or bowl
  • Cook the onion in the oil over a medium heat until translucent
  • Add the chicken and stir fry until cooked through
  • Push the chicken to the side of the pan and add the eggs in. Scramble, then add to the chicken
  • 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
  • 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
  • Serve in a bowl with a lime wedge, sprinkle with peanuts and spring onion. Enjoy!