PAD THAI

Pad Thai recipe, my favorite Thai food

Ingredients (serves 4)

250g Thai-style Rice Noodles
1/4 cup fish sauce
2 tablespoons palm sugar or brown sugar
1/4 cup lime juice
2 tablespoons peanut oil
2 chicken breast fillets, trimmed, thinly cut across the grain
3 eschalots, thinly sliced
2 garlic cloves, crushed
1 small red chilli, finely chopped
2 eggs, lightly beaten
1/2 cup roasted peanuts, finely chopped
125g beansprouts, trimmed
coriander leaves and lime wedges, to serve

Method

Place noodles in a large bowl. Cover with warm water and stand for 7 minutes or until tender. Drain and refresh under cold water. Combine fish sauce, sugar and lime juice in a jug. Set aside.
Heat wok over high heat until very hot. Add 2 teaspoons oil and swirl to coat. Add a third of chicken and stir-fry for 1 minute or until golden. Transfer to a plate. Repeat twice with with oil and remaining chicken.
Add remaining 2 teaspoons oil to wok and swirl to coat. Add eschalots, garlic and chilli. Stir-fry for 1 minute. Push to side. Add eggs and cook until slightly set. Stir eggs to scramble. Add noodles, fish sauce mixture, peanuts, beansprouts and chicken. Stir-fry for 1 to 2 minutes or until heated through. Serve with coriander and lime wedges.

Variation: You could add 200g cooked, peeled prawns in step 3.