Chicken Pad Thai Recipe

Chicken Pad Thai Recipe

• 9 oz. flat rice noodles
• 2 ½ tbsp. sunflower oil
• 3 garlic cloves, peeled and finely chopped
• 9 oz. chicken breast, cubed
• ½ Red Bell pepper, julienned
• 1 chili, seeds removed, chopped
• 2 tbsp. peanut butter
• 2 baby Bok Choi, cut in half longwise
• 3 ½ oz. bean sprouts
• 4 oz. snow peas, cooked
• 6 scallions, thinly sliced
• 2 eggs, slightly beaten
• 3 tbsp. fish sauce
• 1 tbsp. light brown sugar
• 1 lime, juiced and zested
• 2 tbsp. rice vinegar
• ½ tbsp. sesame oil
• 2 tbsp. mint leaves, roughly cut with scissors
• 4 tbsp. toasted unsalted peanuts (whole or chopped)
• 1 or 2 limes, cut in wedges

1. Mix fish sauce with brown sugar, lime juice and zest, vinegar, tamarind paste, sesame oil and mint, and whisk until well combined. Reserve.
2. Cook the noodles according to the pack instructions, drain, pass through cold water, refresh in cold water, drain again, toss with oil and reserve in a bowl.
3. Heat 1 tbsp. oil in a wok or a large frying pan on medium high heat.
4. Add the chicken, garlic, red bell pepper, and chile pepper, and cook until the chicken is golden. Add the peanut butter, stir and then transfer to a bowl and reserve.
5. Heat ½ tbsp. oil, then add the eggs and scramble. Add in the chicken, noodles, and vegetables and toss a few times.
6. Add in the fish sauce and cook, stirring and tossing, about 2 minutes.
7. Serve with hot, sprinkled with peanuts, a squeeze of lime and lime wedges.