Easy Chicken Pad Thai
(3)
30 minutes
It's easy to make a Pad Thai at home that is as good as any you will find in a restaurant. Garnish with chopped spring onions and chopped roasted peanuts.
Jackie
18 people made this
Ingredients
Serves: 4
- Sauce
- 120ml fish sauce
- 80ml soy sauce
- 5 tablespoons tamarind paste
- 4 tablespoons soft brown sugar
- Pad Thai
- 285g rice noodles
- 2 tablespoons vegetable oil
- 350g chicken breast, cut in slices
- 180g firm tofu, cut in slices
- 3 cloves garlic, finely diced
- 1 tablespoon shrimp paste
- 3 eggs
- Garnish
- spring onion, thinly sliced
- beansprouts
- roasted peanuts
- 1 lime, cut into wedges
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Make the sauce by whisking together the fish sauce, soy sauce, tamarind paste and brown sugar. Meanwhile, soak the rice noodles in water for 15 minutes to soften slightly.
- Heat the oil in a wok over medium high heat. Add the chicken and tofu and stir fry until chicken is no longer pink in the centre, about 5 minutes.
- Add the garlic and shrimp paste and mix in well. Cook two more minutes then add the drained noodles and the fish sauce. Cook, stirring, until the noodles are soft, 3-5 minutes.
- Push the noodles to one side of the wok and crack in the eggs. Scramble them with your spatula until firm, then fold into the noodle mixture.
- Serve right away, then garnish with spring onions, beansprouts and peanuts. Add lime wedges to the side.
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Reviews and Ratings
Global Ratings:
(3)
Reviews in English (1)
0
too much fish sauce, very salty, would not make again. - 11 Mar 2016 (Review from Allrecipes UK & Ireland)