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Pad Thai
By Andy | July 14, 2009
Pad Thai
Serves 4
Prep time : 12 minutes
Cooking time : 8 minutes
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Ingredients
250 grams rice noodles.
1/4 cup fish sauce.
2 tablespoons brown sugar or palm sugar.
1/4 cup lime juice.
2 tablespoons peanut oil.
2 chicken breast fillets, cut across the grain in thin slices.
3 ecshallots, sliced thinly.
2 cloves garlic, crushed.
1 small red chili, chopped finely.
2 eggs, lightly beaten.
1/2 cup roasted unsalted peanuts, chopped finely.
125 grams beansprouts, trimmed.
Coriander and lime wedges to serve.
Method
Place noodles in a large bowl, and pour enough warm water to cover. Allow to stand for 7 minutes. Noodles should be tender.
Drain and refresh under cold water.
In a jug, mix fish sauce, sugar and lime juice together and put to one side.
Heat a wok over high heat, and once very hot, add 2 teaspoons of oil. Tilt the pan to coat the surface.
Add one third of the chicken and cook for 1 minute, or until sealed.
Remove to a bowl.
Repeat this process with remaining oil and chicken, remembering to make sure that the wok is brought to a high heat each time.
Pour remaining oil into wok and add ecshallots, garlic and chili. Cook for 1 minute.
Push to one side of the wok and add the eggs. Cook until lightly set, then stir eggs to scramble.
Return chicken and add all other ingredients to wok and stir fry for 1 to 2 minutes, until warmed through.
Serving
Top with coriander leaves and serve with lime wedges.
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Topics: Chicken & Other Poultry | No Comments »
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