Easy Pad Thai
This easy pad thai is full of bright flavours and makes a great dinner party dish. Easily swap out the chicken and fish sauce for veggie alternatives for a flavourful vegan dinner.
- 2 eggs
- 300g boneless chicken breast
- 300g rice noodles
- 150g beansprouts
- 2 spring onions
- Chilli powder
- 4 tbsp roasted peanuts
- Lime wedges to serve
- 3 shallots
- 3 tbsp tamarind paste
- 3 tbsp vegetable oil
- 2 tbsp palm sugar
- 1 tbsp fish sauce
- 1 tsp dark soy sauce
Soak the noodles in warm water for up to 20 minutes, check the packet for exact times, until they’re nice and soft.
Start by making the sauce. Mix the tamarind paste with 6 tbsp of warm water, stirring until it becomes a thick liquid.
Heat 2 tbsp of the oil in a wok or large pan. Chop the shallots and add to the pan, frying until nearly golden brown. Gradually add the tamarind and cook for 1 minute until it’s slightly reduced.
Stir in the palm sugar and add the fish sauce and soy sauce. Continue to cook on a high heat until it’s thickened. Put the sauce in a bowl and set aside.
Now it’s time to make the pad thai. Cut the chicken into chunks and beat the eggs in a bowl. Heat up the remaining oil in the wok or pan.
Add the chicken and egg to the pan and cook until almost completely done. Add the noodles and stir in the sauce. Keep cooking until the noodles are golden brown.
Add the bean sprouts and chopped spring onion and keep cooking for another 2 minutes.
Transfer all to a plate and finish with crushed peanuts, a sprinkle of chilli powder and a squeeze of lime.
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