This is an easy, home made version of the popular Chicken Pad Thai dish. Inspired by Donna Hay, the sauce is made from common pantry ingredients instead of the traditional tamarind concentrate or paste. Use this recipe as a base to experiment with versions of vegatarian, seafood or even beef Pad Thai.
Preparation time: 25 minutes
250g flat rice noodles
1/2 cup tomato sauce
1/2 cup chicken stock
1 tbsp caster sugar
400g chicken breast, thinly sliced
1 tbsp vegetable oil
2 eggs, lightly beaten
4 spring onions, sliced on an angle
100g snow peas thinly sliced along length
1/4 cup lemon juice
Pinch sea salt flakes
1 cup bean sprouts, trimmed
1/2 cup fresh coriander leaves
1/3 cup crushed peanuts
1 carrot, grated
- Prepare the noodles by soaking in water according to packet directions
- Mix the tomato sauce, chicken stock and sugar together in a bowl. Set aside.
- Heat a wok or large frying pan over high heat. Add half the oil and the beaten egg. Swirl the egg around the wok to spread in a thin layer and cook for 30 seconds. Remove egg and cut into strips and set aside.
- Add the remaining oil to the wok. Cook the chicken in 2 batches until golden, approximately 5 minutes each. Add the snow peas and spring onions and cook for a further minute.
- Add the noodles, sauce mixture, lemon juice, cooked egg, and salt to the wok and toss until well combined.
- Top with the bean sprouts, coriander leaves, peanuts and garnish with grated carrot to serve.