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Chicken pad thai with noodles, beansprouts, peanuts and lime

Chicken pad thai

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 150 g flat rice noodles (pad thai style)
  • 2 tbsp tamarind concentrate
  • 2 tbsp fish sauce
  • 2 tbsp soft light brown sugar
  • 1 tbsp rice vinegar
  • 2 tbsp vegetable oil
  • 2 chicken breasts, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 eggs, beaten
  • 100 g beansprouts
  • 3 spring onions, sliced into batons
  • 2 tbsp roasted peanuts, crushed
  • 1 lime, cut into wedges

Method
 

  1. Soak the noodles in warm water for 20 to 30 minutes until pliable, or follow the packet timing. Drain well.
  2. Whisk the tamarind concentrate, fish sauce, brown sugar and rice vinegar in a small bowl. This is the sauce.
  3. Heat 1 tbsp oil in a wok over a high heat. Add the chicken and stir-fry for 4 to 5 minutes until cooked through. Remove and set aside.
  4. Add the remaining oil, then the garlic. Stir-fry for 15 seconds.
  5. Push everything to one side, pour in the eggs and scramble for 30 seconds, then mix through.
  6. Add the drained noodles and the sauce. Toss constantly for 2 to 3 minutes until the noodles soften and coat evenly.
  7. Return the chicken to the wok, add the beansprouts and half the spring onions. Toss for 1 minute.
  8. Serve topped with the peanuts, remaining spring onions and lime wedges.

Notes

Nutrition figures are an estimate per serving, for two large portions. Values will shift with brands and exact chicken weight.