Chicken Pad Thai

cook 10 mins
  • 3 tablespoons vegetable oil
  • 1 egg, lightly beaten
  • 1 garlic clove, crushed
  • 2 teaspoons 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 chopped fresh coriander
  • 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.
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