Chicken Pad Thai

Name: Chicken Pad Thai
Ingredients: 120 g dried rice noodles; 3 tablespoons vegetable oil; 2 eggs, lightly beaten; 3 garlic cloves, smashed; 1 spring onion, chopped finely; 1 teaspoon ginger, finely chopped; 150 g chicken, chopped bite sizes; 4 shiitake mushrooms, sliced; 12 carrot, sliced rectangular; 100 g firm tofu; 100 g bean sprouts; 2 tablespoons fish sauce (nam pla); 2 tablespoons white rice wine vinegar; 2 tablespoons oyster sauce; 1 tablespoon lime juice; 2 teaspoons dried chilies; 2 tablespoons palm sugar or 2 tablespoons brown sugar; 2 tablespoons roasted peanuts, lightly crushed; 1 tablespoon coriander leaves; 1 lime, quartered

20 ingredients

9 steps

Ingredients

120 g dried rice noodles
3 tablespoons vegetable oil
2 eggs, lightly beaten
3 garlic cloves, smashed
1 spring onion, chopped finely
1 teaspoon ginger, finely chopped
150 g chicken, chopped bite sizes
4 shiitake mushrooms, sliced
12 carrot, sliced rectangular
100 g firm tofu
100 g bean sprouts
2 tablespoons fish sauce (nam pla)
2 tablespoons white rice wine vinegar
2 tablespoons oyster sauce
1 tablespoon lime juice
2 teaspoons dried chilies
2 tablespoons palm sugar or 2 tablespoons brown sugar
2 tablespoons roasted peanuts, lightly crushed
1 tablespoon coriander leaves
1 lime, quartered

Directions

1

Soak rice noodles in boiled water about 10min to soften.
2

Drain noodles and set aside.
3

In a wok, heat vegetable oil over a medium high heat.
4

When oil is hot, add garlic, ginger and green onion and fry for 2 minutes.
5

Add chicken and brown until cooked through.
6

Toss in vegetables and lightly stir fry, so vegetables remain crunchy.
7

Add tofu and then quickly add egg, fry, cut into pieces mix into noodles.
8

Stir in sauce.
9

Remove from heat, top with peanuts and coriander and serve right away with a quartered lime.