Food & Wine
Chicken Pad Thai
No need to call up for takeaway when this Thai classic can easily be created at home.
Serves: 4
Ingredients:
- 400g rice noodles
- 2 tbsp olive oil
- 3 cloves of garlic, minced
- 400g chicken breast, thinly sliced
- 4 cups vegetables (try shallots, snow peas, carrot or red capsicum)
- 3 eggs, lightly whisked
- 2 tbsp oyster sauce
- 2 tbsp fish sauce
- 2 limes, quartered
Method:
1. Cook the rice noodles as per the packet instructions and set aside.
2. Heat one tablespoon of oil in a frying pan and add the eggs. Move around the pan to set and use a spatula to roll up and then set aside. Chop when cooled.
3. Heat the rest of the oil and cook the garlic and chicken until the chicken is cooked through.
4. Add the vegetables as well as half a cup of water. Steam until tender crisp. Pour in the oyster sauce, fish sauce, juice of one lime, the egg and the cooked noodles.
5. Serve into bowls with a wedge of lime.
Related links:
Chicken and cashew nut stir-fry