There are so many different versions of Chicken Pad Thai. I’m sure this version is a more westernised dish and departs from the more authentic versions. However it takes it’s inspiration from them and still provides an incredibly tasty meal that reminds you why this is such a popular dish.
This Pad Thai version contains chicken, capsicum, carrot, garlic, spring onion, bean sprouts, egg and , of course, thai rice noodles. They are all saute’d to their tender best in the wok. The dish is enhanced by a wonderful sauce of brown sugar, soy sauce, rice wine vinegar, lime juice and fish sauce. This is a mildly sweet sauce that blends perfectly with the other ingredients. Finally garnished with peanuts and coriander and you have healthy, extremely tasty Thai inspired meal.
As this is all cooked in the wok, it is relatively easy to make. The real secret is to have all your ingredients prepared and ready to go, as once the chicken is cooked you start adding ingredients in fairly quick succession while needing to actively stir the mixture. The Thai rice noodles will take about 10 minutes soaking in boiling water so you can start this at the same time as you start cooking the chicken.