When you’re craving something hearty but also packed with flavour, look no further than this Chicken Pad Thai. It’s the perfect noodle fix — quick, satisfying, and bursting with a blend of sweet, sour, and savoury goodness.
Ingredients
- 180 g flat rice noodles
- 2 tbsp groundnut or vegetable oil
- 50 g peanuts
- 1 large chicken breast, cut into small
- chunks
- 3 banana shallots, finely sliced
- 2 garlic cloves, crushed
- 2 medium eggs, lightly beaten
- 2 tsp light soy sauce
- 100 g bean sprouts
- 4 spring onions, finely sliced
- Small bunch coriander, chopped
- Lime wedges and sliced chilli, to serve
- For the sauce:
- 2 tbsp tamarind paste
- 2 tbsp soft light brown sugar
- 1 tbsp fish sauce
- 1 tbsp sweet soy sauce (ketjap manis)
- ¼ tsp chilli powder, optional
Instructions
- Soak the noodles in warm water for 15 mins until softened. Drain and set aside. Meanwhile, heat the oil in a wok or large frying pan over a medium-high heat. Add the peanuts and fry for 4-5 mins until golden. Remove with a slotted spoon, leaving the oil behind. Set aside to cool, then finely chop.
- Add the chicken to the pan and cook, turning once or twice, for about 8 mins until cooked through, then set aside.
- Add the shallots and garlic to the pan and fry for 2 mins, until softened.
- Beat the eggs with the light soy sauce. Push the shallots and garlic to one side of the pan and add the eggs. Cook for 1 min, scrambling, then add the cooked chicken, drained noodles, sauce ingredients, bean sprouts, and most of the spring onions and coriander.
- Cook, tossing, for 2-3 mins until everything is piping hot, then divide between 2 bowls. Top with the remaining coriander, the chopped peanuts and chilli, and serve with lime wedges on the side.
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Featured Image: W&H
