Chicken Pad Thai

A superb national dish of Thailand that is popular worldwide.

Prep Time 15

Cook Time 15

Total Time 50

Servings People

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.