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Chicken pad Thai

Chicken pad Thai in bowl

Chicken pad Thai

Name: Chicken pad Thai
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 150g dried flat rice noodles; 4 tbsp sunflower oil; 2 garlic cloves crushed; 1 red chilli finely chopped; 2 chicken breasts, sliced finely sliced; ½ small pack coriander leaves picked, and stalks finely chopped; 60g spring onions shredded (reserving some to serve); 2 tbsp chopped pickled turnip (optional); 50ml chicken stock; 100g beansprouts; 2 eggs; 60g roasted unsalted peanuts chopped; soy sauce to serve; fresh red chilli sliced, to serve (optional); 2 tbsp tamarind paste; 2 tbsp fish sauce; 1 tbsp light brown soft sugar; 1 lime half juiced, half cut into wedges to serve; ½ tbsp siracha; pinch chilli powder (optional)

Liberty Mendez

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Serves 2

Easy

Prep: 15 mins

Cook: 15 mins

plus 20 mins soaking

A star rating of 4.4 out of 5.30 ratingsRate

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Enjoy our version of the classic noodle dish with spring onions, egg, beansprouts and peanuts. Add chilli to suit your taste and serve with lime wedges

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Ingredients

Nutrition

Units:

MetricUS

150g dried flat rice noodles
4 tbsp sunflower oil
2 garlic cloves

crushed
1 red chilli

finely chopped
2 chicken

breasts, sliced finely sliced
½ small pack coriander

leaves picked, and stalks finely chopped
60g spring onions

shredded (reserving some to serve)
2 tbsp chopped pickled turnip

(optional)
50ml chicken stock
100g beansprouts
2 eggs
60g roasted unsalted peanuts

chopped
soy sauce

to serve
fresh red chilli

sliced, to serve (optional)

For the sauce

2 tbsp tamarind paste
2 tbsp fish sauce
1 tbsp light brown soft sugar
1 lime

half juiced, half cut into wedges to serve
½ tbsp siracha
pinch chilli powder

(optional)

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Nutrition: Per serving

kcal1004
fat45g
saturates7g
carbs87g
sugars24g
fibre6g
protein60g
salt5.73g

Method

step 1

Soak the noodles in warm water for about 20 mins or until al dente, then drain. Meanwhile, make the sauce by mixing together the tamarind paste, fish sauce, sugar, lime and siracha until smooth.
step 2

Heat half the oil in a frying pan or a wok over a medium heat. Add the garlic and chilli and fry for 30 seconds until fragrant. Tip in the chicken and cook for 5 mins until golden. Add the coriander stalks, spring onions and turnip (if using), and fry for 1 min. Add in the soaked noodles, 50ml of the chicken stock and the prepared sauce. Keep stir-frying the noodles until they’re starting to dry, then add the sauce. Stir everything together and cook over a high heat for 3 mins until the noodles are just cooked. Add a splash more water if needed.
step 3

When the sauce has reduced, scatter over the beansprouts and fold them into the noodles. Push everything to one side of the pan, then pour in the rest of the oil on the empty side and crack in the eggs. Fry for 2 mins until the white is just set and beginning to crisp around the edges, then roughly scramble the runny yolks in with the whites. When the eggs have just set, combine with the noodles.
step 4

Scatter over half of the peanuts and quickly toss together. Divide between two plates with the remaining peanuts and spring onion, the lime wedges and soy sauce on the side.

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A star rating of 4.4 out of 5.30 ratings

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