Chicken Pad Thai - Thai Main Dish

Ingredients

  • 150 g rice noodles (dried)
  • 1 piece Chicken breast (sliced)
    Alternative: tofu
  • 1 piece Eggs (lightly beaten)
    Alternative: flax egg
  • 2 clove Garlic (crushed)
  • 0.5 tsp chilli flakes
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
    Alternative: vegan fish sauce
  • 1 tbsp tamarind paste
  • 1 tsp Brown sugar
  • 2 tbsp Vegetable oil
  • 100 g bean sprouts
  • 2 piece Spring onions (sliced)
  • 30 g peanuts (roasted, crushed)
  • 2 piece lime wedges (to serve)

Instructions

  1. Soak rice noodles in hot water for 10 minutes until softened. Drain and set aside.

  2. Heat vegetable oil in a wok. Fry chicken or tofu until golden and cooked through, about 5 minutes.

  3. Push to one side and add garlic and chilli flakes. Fry briefly, then stir in beaten egg and scramble until just set.

  4. Add noodles, soy sauce, fish sauce (or vegan alternative), tamarind paste, and sugar. Toss everything together for 3 minutes.

  5. Stir in bean sprouts and spring onions. Cook for 1 minute more.

  6. Serve topped with crushed peanuts and lime wedges.

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