Chicken Pad Thai
Chewy rice noodles, crunchy peanuts, the sweet and tangy sauce, and plenty of green onions, scrambled eggs, and chicken, Pad thai is fulfilling weeknight meal, that comes together in no time.
Ingredients
- 1 Pack Thai Rice Noodles
- 1 tbsp Tamarind Puree See Notes
- 1 tbsp Oyster Sauce
- 1 tbsp Soy Sauce
- 2 tbsp Brown Sugar
- 2 tbsp Fish Sauce
- 3 tbsp Vegetable oil
- 2 tbsp Finely Chopped garlic
- 1 Small Onion ( Sliced)
- 200 g Boneless Chicken (thinly Sliced)
- 2 Eggs
- 2 Spring onions ( green part only cut 3 inch long )
- 3 tbsp Crushed Peanuts
- Crushed red chilli, Coriander, spring onion and Lime to serve.
Instructions
- Place noodles in a large bowl, pour boiling water enough to cover the noodles. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water.
- Prepare sauce by mixing fish sauce, oyster sauce, tamarind, soy sauce and brown sugar.
- In a wok, heat oil and add garlic cooking it for half a minute. Add onions. If you like a bit of spice you can add little bit of crushed chilli. Cook for another minute and then add chicken.
- Cook until chicken is nearly cooked and there is no moisture left. Move it to side of the pan.
- Lightly whisk eggs and pour them into the empty side in the wok. Scramble them and mix into the chicken.
- Add spring onion, noodles and then pour the sauce over.
- Toss the noodles until its all mixed well.
- Sprinkle crushed chillies, spring onions and crushed peanuts. Add some fresh coriander/cilantro and serve with lime wedges.
Notes
- You can also make your own tamarind pulp by using tamarind which is usually sold in the block form. Soak some tamarind in hot water, allow it to sit for few minutes. Using a sieve strain the pulp while moving the spoon through it to ensure all the pulp is extracted.