Ingredients
- 225 g flat rice noodles, cooked and rinsed
- 1-2 tablespoons canola or vegetable oil
- 3 cloves garlic minced
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 eggs beaten
- 1 cup fresh bean sprouts
- 60 g dry-roasted peanuts, more for garnish
For the sauce:
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons fish sauce
- 60 g brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons peanut butter
- 1/4 teaspoon red paper flakes, more or less to taste
For serving:
- 3 green onions, thinly sliced
- 1-2 limes, sliced into wedges
- 15 g fresh cilantro, chopped, more or less to taste
Preparation
Step 1
Make the sauce: in a small bowl, mix all the ingredients together for the sauce. Set aside.
Step 2
Cook the noodles as indicated on the package and rinse them with cold water to prevent them from sticking.
Step 3
Fry the chicken: heat about a tablespoon of oil in a large frying pan on a medium heat. Put the chicken and garlic in the pan, season with salt and fry for about 3-4 minutes until the chicken is cooked.
Step 4
Scramble the eggs: move chicken to one side of pan and add a bit more oil to the other side. Pour the beaten eggs into the pan and scramble.
Step 5
Complete the Pad Thai: when the eggs are cooked but still moist, add the sauce, noodles, bean sprouts and peanuts to the pan. Stir together well until the noodles are warm throughout.
Step 6
Divide the Pad Thai into four serving bowls and garnish with the spring onion, coriander, some extra peanuts and a wedge of lime.
Mix It Up - Swap chicken for shrimp or go vegetarian by using tofu — just use extra soy sauce in place of fish sauce. Or sneak in more veggies by trading rice noodles for zoodles.
