Chicken Pad Thai
I find inspiration for a lot of my recipes by eating out in restaurants, or from ordering the odd takeaway. I first had a Chicken Pad Thai at Singapore airport, waiting for my flight to Australia, and it quickly became one of my favourite Thai dishes.
I’ve now made it many times, and it’s just as good as you get at a restaurant or takeaway. I’ve used handfuls of ingredients, as you really don’t need to be that precise. Make sure you prepare everything first though, as you wont have much time once you start cooking.
- 1 egg
- 1 chicken breast, cut into strips
- 1 garlic clove, finely chopped
- 2 spring onions, washed and diagonally chopped
- 1 tsp fish sauce
- 1 tsp sugar
- ½ lime, juice only
- 1 handful bean sprouts
- 1 handful fresh coriander, chopped
- 1 handful king prawns
- 1 handful dry roasted peanuts
- 2 red chillies, de seeded and chopped
- 1 serving ribbon noodles, straight to wok, or cooked and drained
- 1 tbsp soy sauce
- oil, groundnut or vegetable
Place a wok on a high heat, and add a tablespoon of oil. Crack the egg into a small bowl, add some salt and pepper, and mix a little with a fork. When the oil starts to smoke, pour the egg into the wok and fry, like you would an omelette. Once cooked, slide the egg onto a chopping board and cut into strips, then set aside.
Put the chicken and garlic into the wok, and fry until the chicken starts to brown. Add the spring onions and fry for another minute or so.
Meanwhile, combine the fish sauce, sugar and lime juice together in a small bowl, stir, then add to the wok. Add the bean sprouts, coriander, prawns, peanuts, chilli and egg strips, and give everything a good stir.
Gently separate the noodles with your hands, and add to the wok. Add the soy sauce and mix everything up. Fry for a further minute, or until everything’s nice and hot.
Serve with a few crushed peanuts, slices of chilli and a few leaves of coriander as a garnish.
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