Chicken pad thai

Better Homes and Gardens (Australia) - - Quick Dishes -

There’s no need to ring your lo­cal Thai take­away – make this clas­sic noo­dle dish in a jiffy!

Prepa­ra­tion time 15 mins Cook­ing time 20 mins Serves 4

500g chicken breast fil­lets, cut into thin strips (see Cook’s tips, page 92)

1 Tbsp ke­cap ma­nis

(sweet soy sauce)

240g store-bought pad thai paste 2 Tbsp fresh lemon juice

2 Tbsp fish sauce

1 tsp sesame oil

250g rice stick noo­dles

(5mm thick) 2 Tbsp ex­tra vir­gin olive

oil light in flavour

1 red onion, thinly sliced

1 car­rot, cut into match­sticks 100g snow peas, cut into 1cm pieces 2 cups bean sprouts

4 free-range eggs, beaten

3 green shal­lots or gar­lic chives,

sliced into 3cm lengths, to serve Finely chopped red chilli, to serve Lemon wedges, to serve Crushed peanuts or

cashews, to serve

Dried chilli flakes, to serve

STEP 1 Put chicken, ke­cap ma­nis and 2 ta­ble­spoons of the pad thai paste in a large bowl. Toss well and set aside to mar­i­nate. Put re­main­ing pad thai paste in a medium bowl and stir through lemon juice, fish sauce, sesame oil and 1 ta­ble­spoon of wa­ter.

STEP 2 Put noo­dles in a large heat­proof bowl and cover with hot (but not boil­ing) wa­ter. Set aside for 10 min­utes or un­til just soft­ened.

STEP 3 Mean­while, heat a wok over a high heat un­til just start­ing to smoke. Pour in 2 tea­spoons of the oil then add half of the chicken. Stir-fry for 5 min­utes or un­til cooked through. Set aside in a bowl. Add 2 tea­spoons of the re­main­ing oil to wok and stir-fry re­main­ing chicken. Set aside.

STEP 4 Add 2 tea­spoons of re­main­ing oil to the wok and stir-fry onion, car­rot and snow peas for 2 min­utes. Re­turn all chicken to wok. Drain noo­dles and add to wok along with pad thai paste mix­ture. Stir-fry for 1 minute, toss­ing well to coat. Stir in half of the bean sprouts. Set aside in a bowl.

STEP 5 Put re­main­ing oil in wok then add beaten egg. Cook, scrap­ing egg mix­ture from edge of wok into cen­tre to al­low raw egg to fill gaps, for 2 min­utes or un­til all egg has set. Trans­fer egg to a serv­ing plat­ter and top with noo­dle mix­ture. Scat­ter with shal­lots or gar­lic chives, chilli and re­main­ing bean sprouts.

STEP 6 Serve chicken pad thai with lemon wedges, peanuts or cashews and chilli flakes.

Chicken pad thai

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