Authentic Pad Thai with chicken recipe

If you are like me and have been longing for the beaches of Thailand (or any beach actually) then this dish is for you. I love Asian food, especially Thai food with the complex flavours and fresh and light ingredients.

What is Pad Thai

Pad Thai is stir-fry dish made with rice noodles, prawns, chicken, peanuts, egg and bean sprouts. The ingredients are cooked together in a wok and tossed in a delicious Pad Thai sauce. It’s one of the most popular Thai dishes in restaurants.

How to make Pad Thai sauce

You need a few Asian ingredients but once you have these in your pantry you will use them more than once.

• Rice wine vinegar
• Soya Sauce
• Fish sauce
• Rice noodles
• Sesame oil

This dish comes together in just a few minutes which makes it perfect for a quick weeknight dinner.

Pad Thai Recipe

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Recipe by Jessica AlbertsCourse: DinnerCuisine: ThaiDifficulty: Easy

Prep time

15

minutes

Cooking time

15

minutes

Serves

4 – 6

Total time

30

minutes

Ingredients

• 250 grams rice noodles

• 3 tablespoons oil (I prefer to use sesame or peanut oil)

• 3 cloves garlic, minced

• 1 cm ginger, grated

• 4 chicken breasts, cut into small cubes

• 4 spring onions, finely chopped

• 1 cup bean sprouts

• 1 red pepper, thinly sliced

• 1/2 cup roasted peanuts

• 3 eggs beaten

• coriander to garnish

• 2 limes, or lemons

• INGREDIENTS – SAUCE

• 4 tablespoons fish sauce

• 4 tablespoon soya sauce

• 6 tablespoons light brown sugar

• 4 tablespoons rice vinegar

• 2 tablespoons hot sauce (I like to use Sriracha)

• 3 tablespoon smooth peanut butter

Method

• Cook the rice noodles according to the package instructions. Set aside.
• Mix all the sauce ingredients together and set aside.
• Heat half of the oil in a wok or large frying pan.
• Add the chicken pieces, spring onion, red pepper, garlic, chilli and strifry. Cook for approximately 6 – 8 minutes until the chicken is cooked.
• Push all the ingredients to the one side of the wok. Add the remaining oil. Add the beaten eggs and scramble them in the pan.
• Add the noodles, bean sprouts, peanuts and pad thai sauce to the pan. Keep some peanuts for sprinkling on top.
• Toss everything in the pan until the noodles are coated in the sauce. Serve with lime wedges and coriander.

Notes

• To make vegan or vegetarian pad thai, leave out the egg and substitute the fish sauce for more soy sauce.

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