John 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.
| Prep Time | 20 minutes |
| Cook Time | 18 minutes |
| Servings |
people
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- 200 g Thai Rice Noodles
- 2 Chicken Fillets cut into small strips
- 3 tbsp Vegetable Oil
- 1 Red Capsicum cut into small strips
- 1 large Carrot cut into matchsticks
- 2 cloves Garlic crushed
- 4 Spring Onions cut the whites into thin slices, cut the greens into 3 cm pieces
- 2 cups Bean Sprouts
- 3 Eggs
- Peanuts roughly chopped to garnish
- Coriander Leaves diced to garnish
- 1/4 cup Brown Sugar firmly packed
- 1/4 cup Soy Sauce
- 2 tbsp Rice Wine Vinegar
- 1 tbsp Lime Juice
- 1 tbsp Fish Sauce
Ingredients
Pad Thai Sauce
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- Cook Thai Rice Noodles according to packet instructions.
- Heat 2 tbsp vegetable oil in a large wok over medium high heat.
- Add chicken strips and cook until lightly browned. Remove from wok and set aside.
- Add 1 tbsp oil to wok.
- Add capsicum and carrot to wok and cook for about 2 minutes until soft. Stir regularly
- Add garlic and spring onion, stir to mix through and cook for a further minute while stirring regularly.
- Push vegetables to the side of the wok and add 3 eggs into the centre. Cook eggs while constantly stirring to create a scrambled egg texture.
- Add thai rice noodles, bean sprouts & chicken into wok and stir to mix through. Cook for a further 1-2 minutes to heat through.
- Remove from heat and serve. Garnish with peanuts and coriander.
