Pad Thai
From recipetineats.com
30 min2–3 people
Thai stir-fried flat rice noodles with sweet-savoury-sour tamarind sauce, egg, tofu, chicken and peanuts.
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| prepSoak noodles in large bowl with plenty of boiling water for 5 minutes, drain in colander, rinse under cold water. Set aside. | ||||||
| 1 1/2 tbsp tamarind puree | Mix sauce in small bowl | Add bean sprouts, tofu, noodles & sauce, toss 1 1/2 min | Add garlic chives & half the peanuts, toss, remove from heat | Serve with remaining peanuts, lime wedges & chilli | ||
| 3 tbsp (packed) brown sugar | ||||||
| 2 tbsp fish sauce | ||||||
| 1 1/2 tbsp oyster sauce | ||||||
| 2–3 tbsp vegetable or canola oil | Heat oil, cook onion & garlic 30 sec | Add chicken, cook 1 1/2 min until mostly done | Push chicken aside, scramble eggs, mix together | |||
| 1/2 onion, sliced | ||||||
| 2 garlic cloves, finely chopped | ||||||
| 150 g chicken breast or thigh, thinly sliced | ||||||
| 2 eggs, lightly whisked | ||||||
| 1 1/2 cups bean sprouts | ||||||
| 115 g firm tofu, cut into 3 cm batons | ||||||
| 125 g Chang's Pad Thai dried rice noodles (soaked) | ||||||
| 1/4 cup garlic chives, cut into 3 cm pieces | ||||||
| 30 g finely chopped peanuts, divided | ||||||
| Lime wedges | ||||||
| Ground chilli or cayenne pepper (optional) | ||||||
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