Chicken Phad Thai
Having lived in Thailand for a few months whilst my brother filmed The Impossible, this was definitely my favourite meal. No need to order takeaways now when you have this recipe.
Servings: 2 people
Ingredients
- 110 g rice noodles
- 1 chicken breast
- 1 tbsp of soy sauce
- 1 bunch of spring onions
- 1 large handful bean sprouts
- A small handful of coriander
- 60 g roasted peanuts
- 1 egg
- 1.5 tbsp tamarind
- 2 tbsp brown sugar
- 2 tbsp fish sauce
- 1 lime to serve
Instructions
- Cook your noodles according to the instructions on the packaging. Then drain into a colander and run under cold water until cold.
- Thinly slice your chicken and marinate in 1 tbsp of fish sauce and 1 tbsp of soy sauce.
- Thinly slice the spring onions keeping the green tips for garnish.
- Finely chop the peanuts and set aside.
- Mix the tamarind, fish sauce and sugar together and set aside.
- Preheat the wok and boil the kettle.
- Once the wok is smoking add some veg oil and cook the chicken. Crack an egg into a bowl, whisk with a fork and add to the wok.
- Once the chicken is cooked. Add the cooked noodles and the fish sauce, tamarind and sugar mix and fry for a 2 minutes.
- Finish with the spring onions and bean sprouts and cook for a further 2 minutes.
- Take off the heat and finish with some fresh coriander and the tops of the spring onion.
- Serve with the nuts on the side along with a lime wedge.