CHICKEN PAD THAI
Preparation time 15 mins
Cooking time 20 mins
- 500g chicken breast fillets, cut into thin strips
- 1 Tbsp kecap manis (sweet soy sauce)
- 240g store-bought pad Thai paste
- 2 Tbsp fresh lemon juice
- 2 Tbsp fish sauce
- 1 tsp sesame oil
- 250g rice stick noodles (5mm thick)
- 2 Tbsp extra virgin olive oil light in flavour
- 1 red onion, thinly sliced
- 1 carrot, cut into matchsticks
- 100g snow peas, cut into 1cm pieces
- 2 cups bean sprouts
- 4 free-range eggs, beaten
- 3 green shallots or garlic chives, sliced into 3cm lengths, to serve
- Finely chopped red chilli, to serve
- Lemon wedges, to serve
- Crushed peanuts or cashews, to serve
- Dried chilli flakes, to serve
STEP 1 Put chicken, kecap manis and 2 tablespoons of the pad Thai paste in a large bowl. Toss well and set aside to marinate. Put remaining pad Thai paste in a medium bowl and stir through lemon juice, fish sauce, sesame oil and 1 tablespoon of water.
STEP 2 Put noodles in a large heatproof bowl and cover with hot (but not boiling) water. Set aside for 10 minutes or until just softened.
STEP 3 Meanwhile, heat a wok over a high heat until just starting to smoke. Pour in 2 teaspoons of the oil then add half of the chicken. Stir-fry for 5 minutes or until cooked through. Set aside in a bowl. Add 2 teaspoons of the remaining oil to wok and stir-fry remaining chicken. Set aside.
STEP 4 Add 2 teaspoons of remaining oil to the wok and stir-fry onion, carrot and snow peas for 2 minutes. Return all chicken to wok. Drain noodles and add to wok along with pad Thai paste mixture. Stir-fry for 1 minute, tossing well to coat. Stir in half of the bean sprouts. Set aside in a bowl.
STEP 5 Put remaining oil in wok then add beaten egg. Cook, scraping egg mixture from edge of wok into centre to allow raw egg to fill gaps, for 2 minutes or until all egg has set. Transfer egg to a serving platter and top with noodle mixture. Scatter with shallots or garlic chives, chilli and remaining bean sprouts.
STEP 6 Serve chicken pad Thai with lemon wedges, peanuts or cashews and chilli flakes.
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