Pad Thai with Chicken
Ingredients:
- 250 g dried rice noodles
- 2 tbsp canola oil
- 2-4 garlic cloves, crushed
- 1 small onion, finely chopped
- 1 Thai chili pepper, seeded and finely chopped
- 375 g skinless boneless chicken breasts, thinly sliced
- 2 eggs, beaten
- 200 g bean sprouts
- 1 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tbsp lime juice
- Lime halves to serve
- 1 bunch fresh chives, snipped
- 1/4 cup roasted peanut halves
Method:
- 1. Soak noodles in hot water according to pack instructions. Stir with fork or chopsticks to separate. Drain and set aside.
- 2. Meawhile, heat wok with oil. When very hot add garlic, onion and chili pepper; stir-fry 1 minute. Add chicken slices and stir-fry 2 minutes or until lightly coloured.
- 3. Push chicken to one side to make room for eggs. Pour eggs into wok and stir gently until lightly scrambled. Add drained noodles and 3 tbsp (45 mL) water. Add bean sprouts, soy sauce, fish sauce and lime juice, and stir-fry with other ingredients 2 minutes.
- 4. Remove from heat. Turn into warmed serving dish and garnish with chives and peanuts. Serve immediately, with lime halves.
Serves 4
