Pad Thai

30 mins · from family favourite

Ingredients

rice noodles — 200 g
chicken breast — 250 g (sliced thin)
eggs — 2
bean sprouts — 1 cup
green onions — 4 (chopped)
peanuts — 50 g (roughly crushed)
garlic — 3 cloves (minced)
fish sauce — 3 tbsp
tamarind paste — 2 tbsp
palm sugar — 2 tbsp
lime — 1 (cut into wedges)

Method

Soak the rice noodles in hot water until pliable, then drain. Crush the peanuts in a mortar and set aside.
The noodles should be bendy but still firm; they finish cooking in the wok.
Whisk fish sauce, tamarind paste and palm sugar into a sauce.
Heat oil in a wok and fry the garlic until fragrant. Add the chicken and cook until just done, then push aside and scramble the eggs in the same wok.
Add the noodles and sauce. Toss everything together over high heat for 2 minutes.
Fold in bean sprouts and green onions, plate up, and top with peanuts and lime wedges.

Source (.cook)

>> title: Pad Thai
>> tags: thai, noodles, stir-fry
>> source: family favourite
>> time required: 30 mins

@rice noodles{200 g}
@chicken breast{250 g}(sliced thin)
@eggs{2}
@bean sprouts{1 cup}
@green onions{4}(chopped)
@peanuts{50 g}(roughly crushed)
@garlic{3 cloves}(minced)
@fish sauce{3 tbsp}
@tamarind paste{2 tbsp}
@palm sugar{2 tbsp}
@lime{1}(cut into wedges)

Soak the rice noodles in hot water until pliable, then drain.
[- The noodles should be bendy but still firm; they finish cooking in the wok. -]
Crush the peanuts in a mortar and set aside.

Whisk fish sauce, tamarind paste and palm sugar into a sauce.

Heat oil in a wok and fry the garlic until fragrant.
Add the chicken and cook until just done, then push aside and scramble the eggs in the same wok.

Add the noodles and sauce. Toss everything together over high heat for ~{2%minutes}.

Fold in bean sprouts and green onions, plate up, and top with peanuts and lime wedges.