Ingredients
200g rice stick noodles
gluten free
2 tbsp peanut oil
3 chicken breast fillets
sliced
2 red chillies
seeded, chopped
1 clove garlic
finely chopped
4 spring onions
finely chopped
2 tbsp fish sauce
(40ml)
2 tbsp 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
to serve
lime wedges
to serve
Equipment
- 1 wok
- 1 large bowl
Instructions
Notes
Tip
Tamarind concentrate, tofu puffs and fried shallots are from your local Asian grocer.
Tip
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.
