Chicken Pad Thai

A delicious moreish recipe from my travels to Thailand. I wanted to re create this well balanced, super tasty noodle dish. It’s a popular street food, and cheap as chips. I suppose it can be seen as the Thai version of a great pasta dish. Don’t be put off by the lengthy recipe, it is actually really easy.

Ingredients –

Makes 2 large portions

• 4 cloves minced garlic

• 2 tbsp oil – sunflower

• 200 grams rice pad Thai noodles – I used the medium thickness.

• 2 chicken breasts – thinly sliced

• 2 large handfuls of Chinese broccoli or bok Choi, or even long stem broccoli – chopped into large pieces

• 3 spring onion sliced

• 2 cups fresh sprouts

• 3 extra large eggs

• 2 tablespoon light soy sauce

• 1 tablespoon dark soy sauce

• 3 tsp teaspoons white sugar

• 3 tsp white vinegar

• Pinch of chilli flakes – to taste

• Crushed roasted peanuts

• Coriander leaves – to garnish

• Squeeze of lime or lemon

• raw peanuts – dry fry in a pan and crush (be careful not to burn them)

Recipe –

• Boil the rice noodle until just tender and rinse thoroughly in cold water to stop the cooking process. Do not over cook the noodles. Drain and set aside

• Heat the wok on a medium heat and add 2 tablespoons of oil.

• Fry the garlic for about 10 seconds

• Add the chopped chicken to the wok and stir fry for about a minute or until the chicken is nearly cooked through

• Turn down your heat, making sure the wok is not too hot.

• Add in the broccoli and lightly stir fry

• Add in the cooked drained noodles – don’t stir too much as it will break up the noodles ( if the noodle are stuck together just rinse under cold water)

• Add the 2 x soya sauces, sugar, chilli, vinegar

• Gently fold the noodles into the added sauce

• Push noodles to the side of the wok and turn up the heat

•. Add a small amount of oil and crack the eggs into the open space and scramble lightly, gently mix the noddles through the egg while it is still very runny

• Stir fry for 30 seconds

• Serve immediately

• Add the crushed roasted peanuts, spring onion, coriander, squeeze of lime. You can and should pimp up your pad Thai with extra chilli, sugar and vinegar and even a splash of fish sauce

Dee’s notes –

If you don’t have a wok then use a thick based pan.

It’s not authentic, but I like to finely chop fresh lime leaves and add them

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