Chicken Pad Thai Noodles
Pad Thai is a beloved Thai street food that combines bold flavours and vibrant ingredients in a perfect balance of sweet, salty, sour, and spicy....
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 gram chicken breast sliced into thin strips or chunks
- 200 gram noodles
- 2 tablespoons vegetable oil
- 2 shallots finely chopped
- 2 cloves garlic
- 1 egg lightly beaten
- 2 spring onions chopped
- 1/4 cup peanuts crushed or chopped
- 1 lime
- coriander optional for garnish
- fried shallots optional for garnish
- 2 tablespoons fish sauce
- 1 1/2 tablespoons tamarind paste
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 teaspoon chili flakes
- 2 tablespoons chili paste optional, adjust to taste
Instructions
- 1
Soak the rice noodles in warm water according to the package instructions until they’re soft but still firm. Drain and set aside.
- 2
In a small bowl, mix together the fish sauce, tamarind paste, sugar, soy sauce, as well as the chili paste and flakes. Adjust the sweetness and tartness to your taste.
- 3
Heat 1 tablespoon of oil in a large pan or wok over medium heat.
- 4
Add the sliced chicken and cook until done (about 3-4 minutes). Remove from the pan and set aside.
- 5
In the same pan, add the remaining oil. Add the chopped shallots and garlic, stir-frying until fragrant (about 1-2 minutes).
- 6
Add the drained noodles to the pan and toss everything together. Pour the prepared sauce over the noodles and stir-fry for another 2-3 minutes until the noodles absorb the sauce.
- 7
Return the cooked chicken to the pan. Stir in the shallots, spring onions and half of the crushed peanuts, cooking for an additional minute.
- 8
Transfer the Pad Thai to serving plates. Sprinkle generously with the remaining crushed peanuts, fired shallots and garnish with fresh coriander if desired.
- 9
Serve with a lime wedge for squeezing over the top.