Pad thai

Serves:

Ingredients

• 200g rice stick noodles (gluten free)
• 2 tablespoons peanut oil
• 3 chicken breast fillets, sliced
• 2 red chillies, seeded, chopped
• 1 garlic clove, finely chopped
• 4 spring onions, finely chopped
• 2 tablespoons (40ml) fish sauce
• 2 tablespoons tamarind concentrate or rice vinegar
• 2 cups bean sprouts
• 4 fried tofu puffs (optional), quartered
• ¼ cup roasted peanuts, chopped
• ½ cup chopped coriander
• fried shallots and lime wedges, to serve

Method

Place the noodles in a large bowl and pour over enough boiling water to cover.

Stand for 5 minutes, then drain and set aside.

Heat oil in a wok over high heat, add the chicken, chillies and garlic and stir-fry for 3 minutes.

Add the noodles, spring onions, fish sauce, tamarind or vinegar and stir-fry 30 seconds.

Add beaten eggs (optional) and stir-fry until set. Add the sprouts, tofu (optional), peanuts and coriander. Stir-fry until well combined.

Serve immediately topped with fried shallots and lime wedges.

Notes:

• Tamarind concentrate, tofu puffs and fried shallots are from your local Asian grocer.
• If you don’t want to stock up on these more exotic ingredients, you can buy Pad Thai kits (eg Asia@home) from the supermarket.
• Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note