Chicken Pad Thai

Method

1. 1
   • rice noodles 250 g

   Soak the rice noodles — Soak the rice noodles in warm water for 10 minutes until pliable, then drain.

   ⏱10 min
2. 2
   • fish sauce 3 tbsp
   • brown sugar 2 tbsp
   • rice vinegar 2 tbsp
   • soy sauce 1 tbsp

   Make the pad thai sauce — Whisk the fish sauce, brown sugar, rice vinegar, and soy sauce into a smooth sauce and set aside.

3. 3
   • chicken breast 2
   • vegetable oil 3 tbsp
   • garlic 3
   • egg 2

   Cook chicken and scramble eggs — Stir-fry the chicken in the oil over high heat for 6 minutes until golden. Push to one side, add the garlic, then pour in the beaten eggs and scramble.

   ⏱6 min
4. 4
   • rice noodles 250 g
   • bean sprouts 150 g
   • spring onion 4

   Toss noodles with sauce — Add the drained noodles and the sauce, tossing for 3 minutes until coated. Fold through the bean sprouts and spring onions.

   ⏱3 min
5. 5
   • peanuts 60 g
   • lime 1
   • fresh chilli 1–2
   • fresh cilantro 3 tbsp

   Garnish and serve — Serve topped with chopped peanuts, sliced chilli, cilantro, and lime wedges to squeeze over.