Chicken pad thai
Serves 2
Serves 2Ingredients
- 125ml tamarind puree
- 125ml fish sauce
- 100g brown sugar
- 1 teaspoon chilli powder (optional)
- 200g thin rice sticks
- 3-4 tablespoons peanut oil
- 150g chicken breast, cut into strips
- 1 clove garlic, finely diced
- 2 eggs
- 2 tablespoons roasted chopped peanuts
- 2 spring onions, white and green parts sliced into rings
- 1 cup beansprouts
Method
- Place the tamarind, fish sauce, sugar and chilli powder into a small saucepan
- Bring to the boil, simmer until thick and set aside
- Soak rice sticks in boiling water until just soft and drain, don’t over soak them
- Heat a wok until smoking hot
- Add the oil and then the chicken and stir fry for 1-2 minutes
- Add the garlic, toss then add 2 tablespoons of the sauce
- Stir fry for another 2 minutes then add the rice sticks
- Toss and then add 100ml of the sauce and cook until noodles are soft
- Push to one side and crack in the eggs
- Let set for a few seconds then toss all together
- Add the peanuts, beansprouts and white parts of the spring onion and more sauce if needed
- Stir fry until all combined and hot
- Add the green onion tops, toss and serve with lime wedges
