Chicken pad thai
For a quick and easy take-away style meal, try our tasty pad thai. Bursting with a sweet and savoury flavour, the whole family will love this filling dish.
Ingredients
Method
- 200g rice noodles
- 400g chicken breast (about 2 small breasts)
- 1 large carrot, thinly sliced length ways.
- 2 eggs
- 1 ½ tbsp cooking oil
- 1 cup bean sprouts
- 70g chopped peanuts
- Salt and pepper
- Water
For the sauce:
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon lemon or lime juice
- 1 teaspoon chili flakes (adjust to taste)
- To make the sauce: Whisk together fish sauce, soy sauce, brown sugar, rice vinegar, lime juice, and chili flakes in a small bowl.
- Place noodles in a bowl, cover with hot water and soak for 15 minutes.
- Heat oil in a wok or deep-frying pan on high heat. Add the chicken and carrot and stir-fry for about 5 minutes until chicken is cooked through.
- Whisk eggs in a small bowl with a little salt and pepper. Push the contents of the pan to one side, then pour in the egg, tilt the pan to spread egg thinly, and cook until set. Gently mix through carrots and chicken.
- Add the bean sprouts, sauce, and some of the peanuts to the pan, gently stirring until everything is hot. Add salt and pepper to taste. Add a little water if it starts to dry out.
To serve
Serve hot topped with a sprinkle of the remaining chopped peanuts. Garnish with fresh coriander leaves and a slice of lemon.
Tips
For a vegetarian version, chicken can easily be swapped for firm tofu. Omit the fish sauce for an extra dash of soy sauce.
Want more veges? Red capsicum (thinly sliced), spring onions and snow peas make a great addition.