Pad Thai is the national dish of Thailand and hell its gorgeous. This is a lovely dish that is so full of flavour and textures, it will become a favourite. The chicken in chilli and garlic creating a blast of flavour throughout the dish. Together with the snap of the fresh beansprouts and the crunch of the roasted peanuts make this dish a true delight.
Chicken Pad Thai
- 150 g noodles dried flat rice
- 4 tbsp sunflower oil
- 50 ml chicken stock
- 2 large chicken breasts finely slice
- 2 large eggs free range
- 60 g spring onions shredded (reserving some to serve)
- 1 large red chilli slice
- 2 cloves garlic cloves crush
- ½ bunch coriander leaves and stalks
- 100 g beansprouts
- 60 g roasted peanuts chop
- soy sauce to serve
- red chilli to serve
- Firstly, you need to soak the noodles in warm water for about 20 mins. This will make them al dente. When ready, drain the water from the noodles.
- In a separate bowl, combine the sauce ingredients of fish sauce, tamarind paste, lime, siracha and sugar and mix thoroughly.
- Add half the oil to a frying pan or wok over a medium heat.
- Carefully add the chilli and the garlic to fry for no more than 30 seconds.
- Add the chicken and cook until golden.
- Add the spring onions (scallions), chopped coriander (cilantro) stalks and fry for 1 min.
- Add in the drained noodles together with 50ml of the chicken stock. and the Pad Thai sauce you've already prepared.
- Continue to stir fry the noodles for a few minutes and then add the sauce you've already prepared.
- Thoroughly mix everything over a high heat for a few minutes until the noodles are cooked.
- Stir everything together and cook over a high heat for 3 mins until the noodles are just cooked.
- Once the sauce has reduced add the beansprouts and mix them into the noodles.
- Now for the tricky part. Move the contents of the wok to one side and add the remaining oil. Crack the eggs into the oil and stir until scrambled.
- When scrambled, mix into the other contents.
- Add half of the peanuts and toss everything together.
- Serve on two warmed plates with the other half of the peanuts.
- Serve with slices of lime and soy sauce for the finishing touch.