Restaurant Style Chicken Pad Thai Noodles
Author: 
Recipe type: Main
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • Rice noodles -200 gms
  • Chicken breast – 2
  • Egg – 1, lightly beaten
  • Onion/shallots – 1, small, finely chopped
  • Garlic – 2 to 4 cloves, crushed
  • Grated ginger – 2 tsp
  • Bean sprouts – 1 cup
  • Thai fish sauce – 2 tbsp
  • Tamarind paste – 2 tsp
  • Sugar – 2 tsp
  • Chilli powder – ¼ tsp
  • Peanuts – ½ cup, toasted and roughly chopped
  • Vegetable oil – 4 tbsp
  • Salt to taste
  • Fresh coriander leaves to garnish
Instructions
  1. Cook the chicken breasts in heavily salted water for 30 minutes until cooked through. Drain and let them cool. Once cooled, shred the chicken breasts into 1 inch long but thin strips using 2 forks. Set aside.
  2. Heat 1 tablespoon of oil in a large work and let it be smoking hot. Pour the beaten egg and stir around the pan to make scrambled egg. Cook for 1-2 minutes until just cooked through. Set aside.
  3. Heat the remaining oil in the wok. Add the garlic, ginger and onion and cook for 2 minutes until softened.
  4. Stir in the fish sauce, tamarind paste, sugar and chilli powder and continue to cook. Add a splash of boiling water to loosen things up.
  5. Add the noodles to the pan along with the bean sprouts and shredded chicken. Stir with two spoons to mix everything with the sauces.
  6. Next return the scrambled egg to the pan and mix in.
  7. Divide the delicious chicken pad Thai noodles between serving bowls, scatter with the peanuts & coriander and serve warm. Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2015/04/chicken-pad-thai-noodles/