CHICKEN PAD THAI

Irish Daily Mail - - It’s Friday! -

IN­GRE­DI­ENTS ÷240g noo­dles ÷1 tbsp fish sauce ÷1 tsp brown sugar ÷2 tbsp soy sauce ÷Juice lime ÷1 tbsp rice wine vine­gar ÷1 tsp ground pep­per ÷1 tsp olive oil ÷120g tofu ÷3 gar­lic cloves ÷2 eggs, beaten ÷3 chicken breasts, chopped

1 hand­ful of bean sprouts ÷4 scal­lions, chopped ÷A sprin­kle of co­rian­der ÷30g ground peanuts METHOD Soak the noo­dles and set aside. Whisk fish sauce, brown sugar, soy sauce, lime, rice wine vine­gar, ground pep­per and olive oil in a small bowl and set aside. Heat a wok or a large non-stick pan over a medium heat. When hot but not smok­ing, add the tofu and cook, turn­ing once, un­til light brown. Add 3 cloves of gar­lic and cook for 1-2 min­utes. Add 2 beaten eggs. When just set, stir and gen­tly push to the side of the pan. Add the chicken breasts and cook un­til they are no longer pink. Add a hand­ful of bean sprouts and stir gen­tly un­til all of the in­gre­di­ents are com­bined. Stir in the drained noo­dles, scal­lions and fish sauce mix­ture un­til the liq­uid slightly thick­ens. Serve gar­nished with co­rian­der and ground peanuts on the side of each plate.

SERVES FOUR

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