Chicken Pad Thai
Contains statutory allergens: Eggs, Peanuts, Soy, Fish, Gluten
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Ingredients (15)
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Instructions (6)
Soak rice noodles in warm water according to package instructions until tender but firm, then drain well.
Whisk tamarind sauce, fish sauce, brown sugar, and soy sauce together in a bowl until the sugar dissolves.
Heat rapeseed oil in a wok or deep skillet over high heat. Add sliced chicken breast, minced garlic, and sliced shallots, stir-frying until the chicken is cooked through.
Push chicken to the side of the pan, crack eggs into the empty space, and scramble lightly until set.
Add drained noodles, prepared sauce, bean sprouts, and chopped spring onions. Toss everything together vigorously over high heat until glossy and well combined.
Transfer to serving plates and garnish with crushed peanuts, chili flakes, and lime wedges.
