Chicken pad Thai
By Claire
About This Recipe
This Asian classic can be made in minutes. By using cooked chicken you can keep the cooking time short
Recipe Tags
Instructions
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.
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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.
Nutritional Information
rice noodles
garlic
fresh coriander
chilli
limes
sunflower oil
chicken breast
spring onions
fish sauce
brown sugar
eggs
peanuts
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Chicken pad Thai