Chicken Pad Thai Noodles

A classic Thai stir-fry balancing sweet, sour, and salty flavors with tender chicken and flat rice noodles.

Ingredients

Pad Thai Sauce

• 45ml tamarind paste
• 45ml fish sauce
• 30g palm sugar
• 5ml chili sauce

Stir-fry Main

• 200g flat rice noodles
• 250g chicken breast, sliced
• 2 large eggs
• 100g bean sprouts
• 30g roasted peanuts, crushed
• 20ml vegetable oil
• 15g garlic, minced

Preparation

Prep and Sauce

1. Soak 200g rice noodles in lukewarm water for 20 minutes until flexible but firm then drain
2. In a small saucepan, combine 45ml tamarind paste, 45ml fish sauce, and 30g palm sugar over low heat for 3 minutes until dissolved
3. Set the sauce aside and prepare the chicken slices and minced garlic before starting the wok

Stir-fry Process

1. Heat 20ml oil in a large wok over high heat and fry the chicken slices for 5 minutes until cooked through
2. Add the minced garlic and cook for 30 seconds then push everything to the side and scramble the eggs in the center
3. Toss in the drained noodles and the prepared sauce then stir-fry for 3 minutes until the noodles absorb the liquid
4. Stir in the bean sprouts for 1 minute then serve immediately topped with crushed peanuts and a wedge of lime

Tips

• Do not overcook the noodles during the soaking phase as they will continue to soften in the wok
• Use a very high heat and a large wok to ensure the ingredients sear rather than steam
• If the noodles feel too dry while stir-frying, add 15ml of water at a time until the desired texture is reached