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Chicken Pad Thai

2015-08-31

Recipe Info

  • Servings : 6
  • Cook Time : 18m
  • Ready In : 18m

Ingredients

  • 300g Thai rice noodles
  • 450g chicken breasts, sliced into small strips
  • 3 tbsps vegetable oil
  • 60g brown sugar
  • 60ml soy sauce
  • 2 tbsps rice vinegar
  • 1 tbsp lime juice
  • 1 tbsp fish sauce
  • 100g carrots, julienned
  • 2 cloves garlic
  • 4 spring onions, sliced into 1-inch pieces
  • 100g bean sprouts
  • 3 eggs
  • 125g peanuts, roughly chopped

Method

Step 1

Place the noodles in a large bowl and pour enough boiling water over to cover. Allow to sit for 6 to 8 minutes and drain the water from the noodles. Toss with 1 tablespoon of vegetable oil to prevent the noodles from sticking together and set aside.

Step 2

In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.

Step 3

Heat oil in a wok or large non-stick pan over medium-high heat. Once hot add chicken and sauté until cooked through, about 4 - 6 minutes. Transfer to a plate, leaving oil in the pan. Add carrots and sauté 1-2 minutes then add garlic, spring onions and bean sprouts and sauté 1 minute longer.

Step 4

Push veggies to edges of pan and crack eggs into centre. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook -2 minutes.

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