By Claire
Nutritional Info(100g)
- Rice noodles
- Garlic
- Fresh coriander
- Chilli
- Limes
- Sunflower oil
- Chicken breast
- Spring onions
- Fish sauce
- Brown sugar
- Eggs
- Peanuts
Chicken pad Thai
Ingredients
- 250g/9oz flat rice noodles
- 3 garlic cloves, roughly chopped
- 1 handful fresh coriander, chopped, leaves and stalks seperated
- 1 red chilli, seeds removed, roughly chopped
- 2 limes, juice and zest
- 2 tbsp sunflower oil
- 1 cooked chicken breast, skin removed and thinly sliced
- 6 spring onions, thinly sliced
- 100g/3½oz bean sprouts
- 3 tbsp fish sauce
- 1 tbsp soft light brown sugar
- 2 large free-range eggs, beaten
- 1 handful salted peanuts, roughly chopped, to serve
Method
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Cook the noodles according to the packet instructions, then drain and set aside.
-
In a pestle and mortar, grind the garlic, coriander stalks, chilli and lime zest to a paste.
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Heat the oil in a wok or a large frying pan until just at smoking point. Add the paste and fry for 1 minute, or until aromatic. Add the chicken, half the spring onions and half the bean sprouts and cook for 2 minutes, stirring well to coat everything in the paste.
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Add the drained noodles and mix well. Stir in the lime juice, fish sauce and sugar and cook for 2 minutes.
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Pour in the egg and mix until just cooked. Serve the pad Thai with the coriander leaves, lime wedges, peanuts and remaining spring onions and bean sprouts.
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Chicken pad Thai