Chicken pad thai
Stir-fried rice noodles with chicken, egg, bean sprouts and spring onion in a sweet, salty and sour fish sauce and lime dressing, topped with peanuts. Prawns work just as well as chicken.
- 30 minTime
- 25 minHands-on
- 4Portions
- ≈ 41 krper portion
- 650kcal per portion
Ingredients for 4 portions
- 250 gRice noodles, flat
- 400 gChicken breast, in thin strips
- 3 clovesGarlic, finely chopped
- 4Spring onions, in 3 cm lengths
- 3 tbspFish sauce
- 2 tbspSugar, ideally soft brown sugar
- 1Lime, juiced
- 1 tbspSoy sauce
- 3 mlChili flakes
- 3 tbspRapeseed oil
- 3Eggs
- 200 gBean sprouts
- 1 dlPeanuts, roasted, roughly chopped
- 1 dlCoriander, leaves picked (optional)
On the side
- 1Lime, in wedges
Method
- Put the noodles in a large bowl and pour over enough boiling water to cover.
- Leave the noodles to soak for 8–10 minutes, until soft but still with some bite. Drain and rinse in cold water.
- Cut the chicken into thin strips, finely chop the garlic and cut the spring onions into lengths.
- Stir the fish sauce, sugar, lime juice, soy sauce and chilli flakes together until the sugar has dissolved.
- Heat half the oil in a wok or large frying pan over a high heat. Stir-fry the chicken for 4–5 minutes, until cooked through.
- Push the chicken to one side. Add the rest of the oil and the garlic, crack in the eggs and stir until just set.
- Add the noodles and pour over the sauce. Toss over a high heat for 2–3 minutes, until the noodles have soaked up the sauce.
- Toss in the bean sprouts and spring onions and stir-fry for 1 minute more.
- Serve topped with the peanuts and coriander, with lime wedges on the side.
The cost is estimated from Swedish grocery prices.
