Chicken Pad Thai
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Chicken Pad Thai
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| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time |
| 18minutes |
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Ingredients
- 200g Thai Rice Noodles
- 2 Chicken Filletscut into small strips
- 3tbsp Vegetable Oil
- 1 Red Capsicumcut into small strips
- 1large Carrotcut into matchsticks
- 2cloves Garliccrushed
- 4 Spring Onionscut the whites into thin slices, cut the greens into 3 cm pieces
- 2cups Bean Sprouts
- 3 Eggs
- Peanutsroughly chopped to garnish
- Coriander Leavesdiced to garnish
Pad Thai Sauce
- 1/4cup Brown Sugarfirmly packed
- 1/4cup Soy Sauce
- 2tbsp Rice Wine Vinegar
- 1tbsp Lime Juice
- 1tbsp Fish Sauce
Instructions
- 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.