Chicken Pad Thai

• Rice Noodles(300 g)
• Chicken breast(500 g)
• Eggs(2)
• Garlic(3 cloves)
• Ginger(15 g)
• Green Onions(5)
• Bean Sprouts(200 g)
• Roasted peanuts(60 g)
• Lime(1)
• Rapeseed Oil(2 tbsp)
• Tamarind paste(45 g)
• Fish sauce(2 tbsp)
• Soy sauce(1 tbsp)
• Brown sugar(25 g)
• Chili flakes(1¼ tsp)optional
• Salt(½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Slice {Chicken breast} into thin bite-size strips. Finely chop {Garlic} and {Ginger}. Thinly slice {Spring Onion}. Roughly crush {Roasted peanuts}. Cut {Lime} into wedges.

   ~10 min

2. 2

   Soak {Rice Noodles} in just-boiled {Water} until pliable but not fully soft, then drain well. (If they soften too much, rinse briefly with cold water and drain again.)

   ~6 min

3. 3

   Whisk the sauce until smooth: {Tamarind paste}, {Fish sauce}, {Soy sauce}, {Brown sugar}, {Water}, {Chili flakes}, {Salt}, and {Black pepper}.

   ~2 min

4. 4

   Heat {Vegetable oil} in a large wok or frying pan over high heat. Add {Chicken breast} and stir-fry until mostly cooked through and lightly browned. Add {Garlic} and {Ginger} and cook briefly until fragrant.

   ~5 min

5. 5

   Push chicken to one side. Crack in {Eggs} and scramble until softly set. Add drained {Rice Noodles} and pour in the sauce. Toss constantly until noodles are glossy and tender and the sauce clings to everything.

   ~4 min

6. 6

   Turn off the heat. Toss through {Bean Sprouts} and most of the {Spring Onion} (save a little for the top). Serve immediately topped with {Roasted peanuts} and remaining {Spring Onion}, with {Lime} wedges for squeezing.

   ~3 min