Easy Pad Thai

Name: Easy Pad Thai
Ingredients: 4 tablespoons oil; 7 ounces chicken breasts cut into cubes; 2 cloves garlic finely sliced; 1 red chili deseeded and finely chopped; 4 tablespoons soy sauce; 2 tablespoons fish sauce; 2 tablespoons tamarind paste; 4 ounces rice noodles dried pad thai; 2 carrots cut into matchsticks; 3 ounces spring onions sliced; 4 ounces bean sprouts; 1 egg; lime wedges to serve

13 ingredients

3 steps

Ingredients

4 tablespoons oil
7 ounces chicken breasts cut into cubes
2 cloves garlic finely sliced
1 red chili deseeded and finely chopped
4 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons tamarind paste
4 ounces rice noodles dried pad thai
2 carrots cut into matchsticks
3 ounces spring onions sliced
4 ounces bean sprouts
1 egg
lime wedges to serve

Directions

1

Heat 1-2 tbsp oil in a wok, add the chicken and sear for 3-4 mins, turning. Mix the garlic, chili, soy sauce, fish sauce and tamarind paste. Add 1/2 of the sauce mixture to the pan and coat the chicken. Remove from the pan and set aside.
2

Cook the noodles according to the package instructions then drain. Heat 1 tbsp oil, add the carrots, spring onions, bean sprouts and stir fry for 2-3 mins. Mix in the noodles and the remaining sauce mixture and cook for 1-2 mins.
3

Meanwhile, heat 1 tbsp oil in a small pan, add the egg and very gently scramble. Mix the scrambled egg and chicken into the noodle dish. Divide between 2 plates and garnish with lime wedges. Serve.