Pad Thai Chicken Recipe

step 1

• STEP 1.Soak 80 gm dried rice noodles in hot water for 10 minutes.

step 2

• STEP 2.When the noodles soften, remove and drain well. Keep the noodles aside.

step 3

step 4

• STEP 3.1heat 1 tsp oil in a wok on low heat and add 2 cloves of finely chopped garlic. Stir fry for 2 minutes.

step 5

• STEP 4.2add 60 gm palm sugar, 2 tbsp tamarind paste, 1 tsp chilli sauce, 2 tbsp fish sauce and stir together till sugar dissolves. Then remove the wok from the heat.

step 6

• STEP 5.3in a clean wok heat 1 tbsp oil on high heat, add 100 gm chicken breast cut into thin strips and stir fry for 2 minutes till chicken changes colour. Push the chicken to one side of the wok.

step 7

• STEP 6.4in the hot oil add 2 whisked eggs and leave to set for 10 seconds and then stir till well scrambled.

step 8

• STEP 7.5then add 1 small onion finely chopped, 1 finely chopped red chilli and juice of ½ a lime and stir together.

step 9

• STEP 8.6at this stage add the soaked and drained noodles, 100 gm bean sprouts, 30 gm finely chopped pickled turnips and stir fry for 2 minutes until heated through.

step 10

• STEP 9.7next add the prepared sauce and stir together well.

step 11

• STEP 10.8fry till the sauce is completely absorbed.

step 12

• STEP 11.9add 20 gm garlic chives cut into 1 inch pieces and stir fry for a few seconds.

step 13

• STEP 12.10transfer to a serving dish and garnish with 20 gm chopped coriander leaves and 30 gm lightly crushed roasted peanuts.