Chicken Pad Thai

Rating: 5.0. From 1 vote.
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Preparation time
10 mins
Cooking time
5 mins
Difficulty
easy
Serves
2 people
Meal course
Lunch
Posted by
Posted on
1 medium
Lime
1 handful
Roasted peanuts
1 handful
Fresh coriander, chopped
1 medium
Bunch spring onions, sliced
1 medium
Egg, beaten
200 gram
Rice noodles
2 table spoon
Brown sugar
2 table spoon
Fish sauce
2 table spoon
Tamarind paste
1 handful
Beansprouts
2 table spoon
peanut oil
2 table spoon
Soy sauce
1 large
Chicken breast
1 medium
Red chilli
Chicken Pad Thai

Since when was pad thai so easy? With this recipe you’ll get yourself an authentic Thai street food experience in no time at all. So put down that takeaway menu and get cooking for your noodle & chicken fix.

  1. Marinate The Chicken - Dice the red chilli. Slice the chicken into thin strips and marinate in the soy sauce, peanut oil, fish sauce and the chilli for at least an hour.
  2. Cook The Chicken - Fry the chicken in a hot wok for a few minutes to colour then add the beansprouts, tamarind paste, sugar, spring onions and cook for a few minutes.
  3. Cook The Noodles - Put the noodles into salted boiling water and cook according to the packet instructions, then drain.
  4. Toss Everything Together - Add the egg to the wok when the chicken is almost cooked and let it set for 30 seconds. Move the ingredients around in the wok so that it breaks the egg up into shreds and then add the noodles to the wok and mix through.
  5. Finish With Peanuts & Serve - Stir through the spring onion, coriander and peanuts and put into bowls and serve with a wedge of lime. Serves 2

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