Chicken pad Thai
For noodle lovers, this one is ready in a flash, a hearty and filling stir-fry that won’t disappoint.
Serves 2 • Prep 10 mins • Cook 20 mins
180g flat rice noodles
2tbsp groundnut or vegetable oil
50g peanuts
1 large chicken breast, cut into small
chunks
3 banana shallots, finely sliced
2 garlic cloves, crushed
2 medium eggs, lightly beaten
2tsp light soy sauce
100g bean sprouts
4 spring onions, finely sliced
Small bunch coriander, chopped
Lime wedges and sliced chilli, to serve
For the sauce:
2tbsp tamarind paste
2tbsp soft light brown sugar
1tbsp fish sauce
1tbsp sweet soy sauce (ketjap manis)
¼tsp chilli powder, optional
Soak the noodles in warm water for 15 mins until softened. Drain and set
