Thailand · Chicken · No. 403
Thai-Style Chicken Pad Thai with Beansprouts and Lime
A single portion of Thai cooking, ready in 19 minutes with 9 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Soak the rice noodles in boiled water according to packet instructions until just tender, then drain.
- 2
Mix the tamarind paste, fish sauce and sugar in a small bowl to make the sauce.
- 3
Heat the oil in a wok over high heat and stir-fry the chicken for 3–4 minutes until cooked through.
- 4
Push to one side, crack in the egg and scramble briefly, then add the garlic and noodles and toss together.
- 5
Pour in the sauce, add the beansprouts and spring onion, and toss for 1–2 minutes until well coated and hot.
- 6
Season to taste, then serve scattered with the crushed peanuts, chilli flakes, and the lime wedge.
