Pad Thai

1. 1

   Soak 150g rice noodles in warm water for 10-15 minutes until pliable yet firm (al dente), then drain. In a small bowl, whisk together 15g tamarind paste, 30ml fish sauce, 15g brown sugar, and 15ml rice vinegar until the sugar dissolves completely.

   15 min

2. 2

   Slice 200g chicken breast into thin bite-sized strips. Finely mince 2 cloves of garlic, cut 30g spring onion into 3-4 cm batons, and roughly chop 30g peanuts.

   5 min

3. 3

   Heat 30ml vegetable oil in a wok or large skillet over high heat. Add the minced garlic and chicken strips; stir-fry vigorously for 3-4 minutes until the chicken is cooked through and lightly golden.

   4 min

4. 4

   Push the chicken to one side of the wok. Crack 2 eggs into the empty space, let them sit for 10 seconds, then scramble quickly until softly set before mixing them into the chicken.

   2 min

5. 5

   Add the drained noodles and pour the prepared sauce over them. Stir-fry constantly over medium-high heat for 2-3 minutes until the noodles absorb the sauce and turn tender.

   3 min

6. 6

   Add 100g bean sprouts, spring onions, and half of the crushed peanuts. Toss over high heat for 1 minute until the vegetables are slightly wilted yet crisp. Remove from heat and serve garnished with the remaining peanuts.

   1 min

1 serving ≈ 490 g

Nutrition values are estimates. - means data is unavailable.