- 225 g flat rice noodles, cooked and rinsed
- 1-2 tablespoons canola or vegetable oil
- 3 cloves garlic minced
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 eggs beaten
- 1 cup fresh bean sprouts
- 60 g dry-roasted peanuts, more for garnish
For the sauce:
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons fish sauce
- 60 g brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons peanut butter
- 1/4 teaspoon red paper flakes, more or less to taste
- 3 green onions, thinly sliced
- 1-2 limes, sliced into wedges
- 15 g fresh cilantro, chopped, more or less to taste
Make the sauce: in a small bowl, mix all the ingredients together for the sauce. Set aside.
Cook the noodles as indicated on the package and rinse them with cold water to prevent them from sticking.
Fry the chicken: heat about a tablespoon of oil in a large frying pan on a medium heat. Put the chicken and garlic in the pan, season with salt and fry for about 3-4 minutes until the chicken is cooked.
Scramble the eggs: move chicken to one side of pan and add a bit more oil to the other side. Pour the beaten eggs into the pan and scramble.
Complete the Pad Thai: when the eggs are cooked but still moist, add the sauce, noodles, bean sprouts and peanuts to the pan. Stir together well until the noodles are warm throughout.
Divide the Pad Thai into four serving bowls and garnish with the spring onion, coriander, some extra peanuts and a wedge of lime.
Mix It Up - Swap chicken for shrimp or go vegetarian by using tofu — just use extra soy sauce in place of fish sauce. Or sneak in more veggies by trading rice noodles for zoodles.