Chicken Pad Thai

Chicken Pad Thai is a delicious combination of tender chicken, soft rice noodles, crunchy beansprouts and roasted peanuts in a wonderfully balanced sauce. Tamarind, lime, fish sauce and chilli create a mixture of sweet, sour, savoury and spicy flavours in every mouthful. Quick to prepare and easy to adapt, it makes a colourful and satisfying homemade meal for any occasion.

Prep Time 15

Cook Time 15

Total Time 50

Servings People

Ingredients

Dish ingredients

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 crush
½ bunch coriander leaves and stalks
100 g beansprouts
60 g roasted peanuts chop
soy sauce to serve
red chilli to serve

Sauce ingredients

½ tbsp siracha
2 tbsp fish sauce
2 tbsp tamarind paste
1 tbsp sugar light brown
½ large lime juiced
½ large lime wedges

Instructions

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.
150 g noodles
In a separate bowl, combine the sauce ingredients of fish sauce, tamarind paste, lime, siracha and sugar and mix thoroughly.
½ tbsp siracha, 2 tbsp fish sauce, 2 tbsp tamarind paste, ½ large lime, 1 tbsp sugar
Add half the oil to a frying pan or wok over a medium heat.
4 tbsp sunflower oil
Carefully add the chilli and the garlic to fry for no more than 30 seconds.
1 large red chilli, 2 cloves garlic
Add the chicken and cook until golden.
2 large chicken breasts
Add the spring onions (scallions), chopped coriander (cilantro) stalks and fry for 1 min.
60 g spring onions, ½ bunch coriander
Add in the drained noodles together with 50ml of the chicken stock and the Pad Thai sauce you've already prepared.
50 ml chicken stock
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.
100 g beansprouts
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.
2 large eggs
When scrambled, mix into the other contents.
Add half of the peanuts and red chilli and toss everything together.
60 g roasted peanuts, red chilli
Serve on two warmed plates with the other half of the peanuts.
60 g roasted peanuts
Serve with slices of lime and soy sauce for the finishing touch.
soy sauce, ½ large lime

Equipment

Nutrition