Pad Thai with Chicken

Pad Thai is definitely one of the favorites in our home. I have never visited Thailand, but every time I’m making this dish I remember being amazed by an episode of ‘Somebody Feed Phil’ where he enjoyed a big bowl of real Pad Thai at the Khlong Lat Mayom Floating Market. No doubt, this is a must-eat place for me!

Until then, I’ll have to make my own. In this version, I used half rice noodles and half cabbage to include more veggies and crunch. Hope you like it!

TIP: I try to make my Pad Thai as “original” as possible, so I use tamarind paste in the sauce. If you don’t have this it can be swopped with lime or apple cider vinegar.

Pad Thai with Chicken

Total time 30 minutes, Serves 4 people

Ingredients Preparation
200 g rice noodles

1 onion, thinly sliced

2 cloves of garlic, minced

1 tablespoon ginger, minced

1 teaspoon chili flakes

300 g chicken breast

3 eggs

2 carrots, julienne

200 g cabbage, cut into ribbons

100 g beansprouts

Taste neutral oil

 

For the sauce

4 tablespoons fish sauce

5 tablespoons tamarind paste (can be substituted with extra lime or apple cider vinegar)

Juice from one lime

2 tablespoons of sugar

2 tablespoons of soy sauce

 

Topping

Crushed peanuts

Coriander

2 spring onions, sliced (I used chives because I had them already)

1 red chili, thinly sliced

Lime

  1. Cook the noodles after guidance on the packaging. Make sure to undercook them by two minutes and pour over cold water to prevent them from sticking together.
  2. Mix the ingredients for the sauce together.
  3. Heat up your wok and pour some oil in. Cook the onion, garlic, ginger, and chili flakes for a minute’s time, then add the chicken. Cook for a few minutes and toss in the noodles.
  4. Flip the chicken and noodles around on the heat to mix it well. Now, free a corner on the pan and crack the eggs on the pan. Mix the eggs a bit in their own corner and let cook for 30 seconds. Then toss everything around in the pan again and make sure it’s well mixed.
  5. Add your sauce and stir. Add cabbage, carrot, and beansprouts.
  6. Serve with the toppings sprinkled on and you’re ready to eat!
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