Pad Thai

Ingredients

• 250g Rice Noodles
• 2 Chicken Breasts, thinly sliced
• 2 tablespoons Vegetable Oil
• 2 Eggs, lightly beaten
• 2 Garlic Cloves, minced
• 2 Spring Onions, sliced
• 100g Bean Sprouts
• 2 tablespoons Roasted Peanuts, chopped
• Fresh Coriander, chopped
• 1 Lime, cut into wedges
• 2 tablespoons Tamarind Paste
• 2 tablespoons Fish Sauce
• 1 tablespoon Light Soy Sauce
• 1 tablespoon Brown Sugar
• 1 teaspoon Sriracha or Chilli Sauce

Instructions

1. Soak the rice noodles according to the package instructions until just tender, then drain.
2. Whisk together the tamarind paste, fish sauce, soy sauce, brown sugar and sriracha to make the sauce.
3. Heat 1 tablespoon of vegetable oil in a large wok over high heat.
4. Stir-fry the chicken for 5–6 minutes until cooked through, then transfer to a plate.
5. Add the remaining oil and cook the garlic for 30 seconds until fragrant.
6. Push the garlic to one side of the wok, pour in the beaten eggs and scramble gently.
7. Return the chicken to the wok, then add the noodles and prepared sauce.
8. Toss everything together until the noodles absorb the sauce.
9. Stir in the bean sprouts and most of the spring onions, cooking for another minute.
10. Divide between serving plates and top with chopped peanuts, fresh coriander, the remaining spring onions and lime wedges.

instructions_source: editorial-classic