Chicken Pad Thai

Serves: 2

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

​

Ingredients

• 100-150g Rice Noodles

• 1 Large Chicken Breast Sliced into Thin Strips (2 inch)

• 1 Tablespoon Groundnut Oil

• 2 Tablespoons Packed Dark Brown Sugar

• 2 Tablespoons Reduced Salt Soy Sauce

• 1 Tablespoon Rice Vinegar

• 1/2 Tablespoon Lime Juice

• 1/2 Tablespoon Fish Sauce

• 1/2 Red Bell Pepper Sliced Thinly & Halved

• 1 Small Carrot Matchsticked

• 1 Clove Garlic Minced

• 2 Scallions, Whites Finely Sliced, Greens Sliced (1 inch)

• 1 Cup Bean Sprouts

• 2 Eggs

• 2 Tablespoons Peanuts Crushed (Garnish)

• Fresh Coriander (Garnish)

• Dried Crushed Chillies (Garnish)

• Toasted Sesame Seeds (Garnish)

​​

Directions

1. Prepare rice noodles according to package instructions.

2. Meanwhile, in a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.

3. Heat groundnut oil in a wok or large frying pan over a medium high heat. Stir fry chicken until golden brown and cooked through, 8-10 minutes.

4. Transfer cooked chicken to a plate, leaving oil in pan. Add red bell pepper and carrots, stir fry for a minute then add garlic, scallions and bean sprouts, stir fry for a further minute. 

5. Push vegetables to edges and crack eggs into centre of the pan. Scramble until eggs have cooked through.

6. Add in chicken, noodles and sauce. Combine and cook for 2 minutes.

7. Remove from heat and serve immediately. Garnish with crushed peanuts, coriander, dried crushed chillies and toasted sesame seeds.

​

​

CREDIT: cookingclassy.com