Chicken pad Thai
This quick and simple pad Thai can be made in minutes. By using cooked chicken you can keep the cooking time short.
Ingredients
- 250g/9oz flat rice noodles
- 3 garlic cloves, roughly chopped
- 1 handful fresh coriander, chopped, leaves and stalks seperated
- 1 red chilli, seeds removed, roughly chopped
- 2 limes, juice and zest
- 2 tbsp sunflower oil
- 1 cooked chicken breast, skin removed and thinly sliced
- 6 spring onions, thinly sliced
- 100g/3½oz bean sprouts
- 3 tbsp fish sauce
- 1 tbsp soft light brown sugar
- 2 large free-range eggs, beaten
- 1 handful salted peanuts, roughly chopped, to serve
Method
Cook the noodles according to the packet instructions, then drain and set aside.
In a pestle and mortar, grind the garlic, coriander stalks, chilli and lime zest to a paste.
Heat the oil in a wok or a large frying pan until just at smoking point. Add the paste and fry for 1 minute, or until aromatic. Add the chicken, half the spring onions and half the bean sprouts and cook for 2 minutes, stirring well to coat everything in the paste.
Add the drained noodles and mix well. Stir in the lime juice, fish sauce and sugar and cook for 2 minutes.
Pour in the egg and mix until just cooked. Serve the pad Thai with the coriander leaves, lime wedges, peanuts and remaining spring onions and bean sprouts.
