Chicken Pad Thai

Ingredients

• 300 g Rice Noodles
• 500 g Chicken breast
• 2 Eggs
• 3 clove Garlic
• 15 g Ginger
• 80 g Spring Onion
• 200 g Bean Sprouts
• 60 g Roasted peanuts
• 1 Lime
• 30 ml Vegetable oil
• 45 g Tamarind paste
• 30 ml Fish sauce
• 15 ml Soy sauce
• 25 g Brown sugar
• 60 ml Water
• 2 g Chili flakes(optional)
• 3 g Salt
• 1 g Black pepper

Method

1. 1

   Soak the rice noodles in very hot water until pliable but still a little firm, then drain well. While they soak, slice the chicken breast into thin strips, mince the garlic, and finely grate the ginger. Thinly slice the spring onion (keep a small handful for topping).

2. 2

   Stir the sauce ingredients in a bowl until the sugar dissolves: tamarind paste, fish sauce, soy sauce, brown sugar, water, and optional chili flakes.

3. 3

   Heat 15ml vegetable oil in a large wok or skillet over high heat. Add chicken, salt, and black pepper and stir-fry until mostly cooked through and lightly browned. Push chicken to one side.

4. 4

   Add the remaining 15ml vegetable oil. Crack in the eggs and scramble quickly, then toss everything together. Add garlic and ginger and stir-fry for 30–60 seconds until fragrant.

5. 5

   Add drained noodles and the sauce. Toss constantly until the noodles turn glossy and the sauce clings (add a splash of water only if the pan looks dry).

6. 6

   Add bean sprouts and most of the spring onion and toss for 1 minute so the sprouts stay crisp. Serve topped with crushed roasted peanuts and the reserved spring onion. Finish with lime wedges for squeezing.