Chicken Pad Thai

Restaurant-quality Thai noodle dish made with everyday supermarket ingredients.

Ingredients

Sauce

• 1.5 tbsp tamarind puree
• 3 tbsp brown sugar, packed
• 2 tbsp fish sauce
• 1.5 tbsp oyster sauce

Noodles & stir-fry

• 125g dried pad thai rice stick noodles
• 2–3 tbsp vegetable oil
• ½ onion, sliced
• 2 garlic cloves, finely chopped
• 150g chicken breast or thigh, thinly sliced
• 2 eggs, lightly whisked
• 150g (1.5 cups) beansprouts, plus extra to serve
• 75g (½ cup) firm tofu, cut into batons
• 15g (¼ cup) garlic chives, cut into 3cm pieces
• 30g (¼ cup) peanuts, finely chopped
• Lime wedges, to serve
• Ground chilli or cayenne, to serve (optional)

Method

1. Soak noodles in boiling water for 5 minutes. Drain, rinse with cold water, and set aside — use promptly.
2. Combine all sauce ingredients in a small bowl and set aside.
3. Heat oil in a large non-stick wok or frying pan over high heat. Add garlic and onion, stir-fry for 30 seconds.
4. Add chicken and cook for 1.5 minutes until mostly cooked through.
5. Push chicken to one side. Pour eggs into the empty side and scramble until just set, then mix with the chicken.
6. Add beansprouts, tofu, noodles, and sauce. Toss gently for about 1.5 minutes until the sauce is absorbed and everything is heated through.
7. Add garlic chives and half the peanuts. Toss briefly, then remove from heat.
8. Serve immediately topped with remaining peanuts, with lime wedges, extra beansprouts, and chilli on the side.

Nutrition (per serving, approximate)

Notes

• Tamarind puree from a jar (not block) works best for consistency.
• Garlic chives can be substituted with the green tops of spring onions.
• Source: RecipeTin Eats

Tags: #recipe #chicken #thai