chicken pad thai
- 300g (10½ oz) dried rice noodles
- 2 tablespoons vegetable oil
- 1 brown onion, cut into thin wedges
- 3 x 180g (6½ oz) chicken breast fillets, trimmed and sliced
- 3 eggs, lightly whisked
- 2 cups (160g/5½ oz) bean sprouts
- 4 green onions (scallions), thinly sliced
- ½ cup (70g/2½ oz) chopped roasted cashews
- thinly sliced long red chilli and lime wedges, to serve
pad thai sauce
- ⅓ cup (80g/2¾ oz) firmly packed brown sugar
- ⅓ cup (80ml/2½ fl oz) fish sauce
- ⅓ cup (80ml/2½ fl oz) white vinegar
- 2 tablespoons tomato paste (concentrated purée)
- To make the pad thai sauce, combine the sugar, fish sauce, vinegar and tomato paste in a small saucepan over medium–high heat. Bring to a rapid simmer and cook, stirring occasionally, for 5 minutes or until the sauce has thickened slightly.
- Cook the noodles according to the packet instructions. Refresh under cold water, drain and set aside.
- Heat a large deep frying pan or wok over high heat.
- Add the oil and onion and cook for 2–3 minutes or until the edges are charred.
- Add the chicken and cook, stirring, for 3 minutes or until cooked through. Move the chicken and onion to one side of the pan.
- On the other side of the pan, add the egg and, without stirring, cook for 30 seconds. Add the noodles and toss everything to combine.
- Add the bean sprouts, green onion and pad thai sauce and toss to combine.
- Serve with cashews, chilli and lime wedges. Serves 4
Cook’s note:
You can switch up this recipe and swap the chicken for peeled raw prawns, chopped firm tofu or thinly sliced beef.
This recipe is from Donna Hay Too Easy.
Photography: Con Poulos
© DONNA HAY GROUP
