Easy chicken pad Thai recipe
Chicken pad Thai doesn't have to be difficult to make. Flat white noodles are coated in the signature spicy, tangy, and sweet sauce and then topped with crunchy peanuts.
Equipment
Ingredients
- 1 250 g packet of Thai rice noodles
- 3 tablespoons vegetable oil divided
- 50 g of brown sugar
- 3 tablespoons of fish sauce
- 2 tablespoons soy sauce
- 1 lime juiced
- 1 tablespoon of smooth peanut butter
- 2 tablespoons tamarind paste
- 2 tablespoons of Sriracha sauce optional
- ¼ tsp ground black pepper
- 2 chicken breasts thinly sliced
- 3 garlic cloves pressed
- 150 g of bean sprouts
- 2 spring onions thinly sliced
- 2 eggs beaten
- A handful of peanuts roughly chopped
- Lime wedges for serving
Instructions
- Cook the rice noodles according to package directions. I usually get a large bowl, pour over boiling water and cover with a tea towel for 5 minutes. Drain, and toss with 1 tablespoon of oil. Set aside.
- In a bowl, mix the brown sugar, fish sauce, soy sauce, tamarind paste, peanut butter, Sriracha sauce if using, and ground black pepper together. Set aside.
- In a large wok or deep frying pan, heat the remaining oil over a high heat, and stir fry the chicken for 2 to 3 minutes until the chicken starts to colour. Turn off the heat, and spoon the chicken onto a place and put to one side.
- Turn the heat back to high, and stir fry the garlic, bean sprouts, and spring onions for a couple of minutes.
- Next, add the beaten egg, and stir quickly until the egg begins to scramble.
- Then add the chicken, the sauce and stir to combine. Then add the noodles and combine well to coat in the sauce.
- Squeeze over the lime juice, sprinkle peanuts on top before serving and a squeeze of lime juice, as well as a sprinkle of some fresh coriander. Enjoy.
Nutrition
Calories: 640kcal