chicken pad thai
How to make chicken pad thai recipe
Serves 4, Total cooking time 10 minutes
Ingredients:
3 tablespoons vegetable oil
1 egg, lightly beaten
1 garlic clove, crushed
2 teaspoons peeled and finely grated fresh root ginger
2 spring onions, sliced
300 g (10 oz) ready-cooked rice noodles
50 g (2 oz) bean sprouts
2 ready-cooked chicken breasts, torn into thin strips
2 tablespoons Thai fish sauce
2 teaspoons tamarind paste
2 teaspoons sugar
pinch of chilli powder
25 g (1 oz) ready-roasted peanuts, roughly chopped
handful of fresh coriander, chopped
Method:
Heat a large wok until smoking hot. Add 1 tablespoon of the oil and swirl around the pan, then pour in the egg. Stir around the pan and cook for 1–2 minutes until just cooked through. Remove from the wok and set aside.
Heat the remaining oil in the wok, add the garlic, ginger and spring onions and cook for 2 minutes until softened. Add the noodles to the pan along with the bean sprouts and chicken.
Stir in the fish sauce, tamarind paste, sugar and chilli powder and continue to cook, adding a splash of boiling water if necessary. Heat through, then return the egg to the pan and mix in. Divide between serving bowls and scatter with the peanuts and coriander to serve.
For chicken noodle soup:
Simmer 1.2 litres (2 pints) chicken stock with 3 tablespoons rice wine, 2 tablespoons light soy sauce and 1 star anise for 10 minutes.
Mix 300 g (10 oz) minced chicken with 1 teaspoon peeled and grated fresh root ginger and 1 teaspoon soy sauce. Shape into balls and cook in the soup for 7 minutes.
Add 100 g (3½ oz) shiitake mushrooms and cook for a further 3 minutes. Stir in 2 bok choi, quartered, and cook for 1 minute. Add 200 g (7 oz) ready-cooked rice noodles, heat through and serve. Total cooking time 30 minutes.
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