With the saucy noodles, a signature sweet-savoury flavour, sprinkle of peanuts and tang from lime, this is a Thai food favourite for good reason!
SERVES: 4
TIME: 40 MINUTES
INGREDIENTS
125g Pad Thai rice noodles
SAUCE: 1 1/2 tbsp tamarind puree
3 tbsp brown sugar
2 tbsp fish sauce
1 1/2 tbsp oyster sauce
STIR FRY:
3 tbsp vegetable oil
1/2 brown onion, sliced
2 garlic cloves, finely chopped
150g chicken breast (or thigh), thinly sliced
2 eggs , lightly whisked
300g cups of beansprouts
280g cup firm tofu, cut into 3cm / 1 1/4″ batons
100g cup garlic chives (or spring onions), cut into 3cm pieces
150g cup finely chopped peanuts
FOR SERVING:
Lime wedges (essential)
Ground chilli or cayenne pepper (optional)
More beansprouts
INSTRUCTIONS
Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain and quickly rinse under cold water. Toss them in 1 tbsp of vegetable oil to stop them sticking together. Don’t leave them sitting around for more than 15 – 20 minutes.
Mix Sauce ingredients in small bowl.
Heat 2 tbsp oil in a large non stick pan over high heat. Add garlic and onion, cook for 30 seconds.
Add chicken and cook for 1 1/2 minutes until mostly cooked through.
Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into chicken.
Add bean sprouts, tofu, noodles then Sauce.
Toss gently for about 1 1/2 minutes until Sauce is absorbed by the noodles.
Add garlic chives (or spring onions) and half the peanuts. Toss through quickly then remove from heat.
Serve immediately, sprinkled with remaining peanuts and lime wedges on the side, with a sprinkle of chilli powder and a handful of extra beansprouts on the side if desired (this is the Thai way!). Squeeze over lime juice to taste before eating.
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