Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 8 people
Estimated cost per serve is 14.49 dollar
Difficulty level: 2 out of 4
15 Ingredients
Number of servings
8
- 550grams thick rice noodles
- 3tablespoons sunflower oil
- 4 eggs, lightly beaten
- 1teaspoons shrimp paste
- 4 fresh hot red chillies, deseeded and finely chopped
- 6 chicken breast fillets, skinned and cut into 5mm slices
- 2 bunches spring onions, finely chopped
- 1tablespoons Thai fish sauce, such as nam pla
- 8 lime, wedges (to serve)
- 2tablespoons demerara sugar
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 300grams unsalted peanuts
- 1 handful fresh coriander, finely chopped
- 2 limes, juice
Nutrition per serving
3960kJ
Protein
67.0grams
Sugars
18.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Impress family and friends with this simple chicken Pad Thai recipe. Quick and easy to make, this traditional Asian noodle dish will become a go-to favourite for sure.
Method
Step 1 of 3
Put the noodles in a large bowl, cover with boiling water, and leave for 8 minutes, or until soft. Drain and put to one side. Meanwhile, put 1 tablespoon of the oil in a large wok over a high heat and swirl around the pan. Add the beaten egg and whisk it around the wok for about a minute, or until it begins to set - don’t let it set completely - then spoon it out and put to one side.
Step 2 of 3
Add the remaining oil to the pan, then add the shrimp paste (if using), and chillies and stir. With the heat still high, add the chicken and stir vigorously for 5 minutes, or until it is no longer pink. Stir through the spring onions, fish sauce, lime juice, and sugar and toss together well. Cook for a few minutes until the sugar has dissolved, then season well with salt and black pepper. Return the egg to the pan.
Step 3 of 3
Add the noodles to the pan and toss together to coat with the sauce, then add half the peanuts and half the coriander and toss again. Transfer to a large shallow serving bowl and scatter over the rest of the peanuts and coriander. Garnish with lime wedges and serve.
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