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Chicken Pad Thai

Chicken Pad Thai

Chicken Pad Thai

Chicken Pad Thai

 

Serves 4

Prep 15 mins

Cooking time 18 mins

200g packet dried pad Thai rice noodles

2 tbs fish sauce

1 tbs brown sugar

1 tbs lemon juice

500g chicken breast fillets, trimmed, thinly sliced

2 tbs peanut oil

2 red onions, peeled, halved, thinly sliced

2/3 cup pad Thai paste

1 large carrot, peeled, halved lengthways, thinly sliced

250g snow peas, trimmed, halved diagonally

2 eggs, lightly beaten

½ cup roasted salted peanuts, chopped

Bean sprouts, thinly sliced red chilli, fresh coriander leaves and lemon wedges, to serve

 

Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes, or until just tender. Drain. Rinse under cold water. Drain well. Set aside.

Combine the fish sauce, sugar and lemon juice in a jug. Set aside.

Meanwhile, toss chicken with half the oil. Heat a large wok over a high heat. Add one third of the chicken. Stir-fry 2 minutes, or until just cooked. Remove to a clean bowl. Repeat in two batches with remaining chicken.

Reduce heat to medium. Add onions and remaining oil. Stir-fry for 3 minutes, or until soft. Add 2 teaspoons water, cover and cook 2 minutes. Remove the lid, stir in the pad Thai paste. Stir-fry for 30 seconds. Add carrot and snow peas. Stir-fry for 3 minutes, or until carrot is tender.

Push to one side of the wok. Add the eggs and allow to cook until slightly set. Use a wooden spoon to stir the egg until scrambled. Increase heat to high, add the noodles, chicken and fish sauce mixture. Stir-fry 1 minute until hot. Remove from heat.

Sprinkle with peanuts. Serve with bean sprouts, chilli, coriander and lemon wedges.

 

Tip: Try replacing Pad Thai paste with Penang curry paste. For vegetarian option replace the chicken with firm tofu and fish sauce with a vegan soy like Kikkoman.

Tip: To keep bean sprouts crisp place into a bowl of cold water, cover and keep in the fridge for up to 5 days.

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