A quick and simple recipe to create authentic Pad Thai in the comfort of your own home.
Chicken Pad Thai Recipe
A light street food noodle dish filled with fresh ingredients and vibrant flavors. This classic dish is served with chicken with the optional alternatives of prawns for pescatarians or mushrooms for vegetarians.
Equipment:
Mixing bowl
Saucepan
Colander
Saute pan
Ingredients:
- 8 oz dried rice noodles
- 2 tbsp vegetable oil
- 8 Thai shallot, finely chopped
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 4 tbsp tamarind juice
- 1 tbsp soy sauce
- 12 oz chicken breast, sliced
- 2 cloves garlic, finely chopped
- 1 red chilli, finely chopped
- 2 eggs, lightly beaten
- 1 cup beansprouts
- 4 spring onion, thinly sliced
- ¼ cup roasted peanuts, roughly chopped
- ½ cup cilantro, roughly chopped
- 1 lime, quartered
Time:
Preparation 30 minutes
Cooking 15 minutes
Total 45 minutes
Pad Thai Instructions
- Into a mixing bowl add the rice noodles and cover with warm water, allow to soak for 20 minutes to soften then strain and set aside.
- Place a saucepan on medium heat and add 1 tablespoon of vegetable oil.
- Then add the chopped Thai shallots, cook for 2 minutes.
- Pour the palm sugar, fish sauce, soy sauce and tamarind juice into the saucepan, bring to a boil then remove the sauce from the heat.
- Place a saute pan on a high heat and add the remaining vegetable oil.
- Stir the sliced chicken into the saute pan and cook for 2 minutes. Then add the garlic and red chilli, cook for a further 1 minute until fragrant.
- Pour the beaten egg into the saute pan and cook for 30 seconds to set, then stir through the pan to scramble.
- Next add the soaked rice noodles and prepared sauce to the saute pan.
- Stir constantly over a high heat for 2 minutes to heat the sauce and toast the noodles.
- Then add the beansprouts and spring onion, saute for 30 seconds.
- Serve the chicken Pad Thai immediately, topped with roasted peanuts, chopped cilantro and fresh lime.
