Chicken Pad Thai
photo by ducky007
- Ready In:
- 25mins
- Ingredients:
- 20
- Serves:
-
3-4
ingredients
- 120 g dried rice noodles
- 3 tablespoons vegetable oil
- 2 eggs, lightly beaten
- 3 garlic cloves, smashed
- 1 spring onion, chopped finely
- 1 teaspoon ginger, finely chopped
- 150 g chicken, chopped bite sizes
- 4 shiitake mushrooms, sliced
- 1⁄2 carrot, sliced rectangular
- 100 g firm tofu
- 100 g bean sprouts
-
sauce
- 2 tablespoons fish sauce (nam pla)
- 2 tablespoons white rice wine vinegar
- 2 tablespoons oyster sauce
- 1 tablespoon lime juice
- 2 teaspoons dried chilies
- 2 tablespoons palm sugar or 2 tablespoons brown sugar
- 2 tablespoons roasted peanuts, lightly crushed
- 1 tablespoon coriander leaves
- 1 lime, quartered
directions
- Soak rice noodles in boiled water about 10min to soften. Drain noodles and set aside.
- In a wok, heat vegetable oil over a medium high heat.
- When oil is hot, add garlic, ginger and green onion and fry for 2 minutes.
- Add chicken and brown until cooked through.
- Toss in vegetables and lightly stir fry, so vegetables remain crunchy.
- Add tofu and then quickly add egg, fry, cut into pieces mix into noodles.
- Stir in sauce.
- Remove from heat, top with peanuts and coriander and serve right away with a quartered lime.
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