Categories
 30Mins Prep Time |
 20Mins Cook Time |
 BeginnerSkill Level |
people
Ingredients
- 200 g Thai Rice Noodles
- 350 g Chicken Fillet or Thighs cut into strips
- 1 tbsp Cornflour dissolved in Soy Sauce
- 4 cloves garlic minced
- 1 Red Chilli minced
- 3 Spring Onions
- 100 g Fresh Coriander
- 150 g Nuts crushed or roughly chopped such as cashew nuts
- 75 ml Chicken Stock
- 1 tbsp Rapeseed Oil
PAD THAI SAUCE
- 1 tbsp Tamarind
- 2 tbsp Fish sauce more to taste
- 1 tbsp Honey
- Pinch White Pepper to season
- 1 Lime wedged for serving
Cooking Instructions
- Cook the noodles as per pack instructions, then remove from the heat and drain and rinse in cold water, set aside.
- To make the Pad Thai Sauce, combine all the ingredients together in a small bowl.
- In a separate bowl combine the cornflour and soy sauce then place the chicken into the bowl and stir to ensure the chicken is coated.
- Drizzle a little oil in a Wok or large frying pan.
- Add the garlic and chilli and cook for 30 seconds, then add the coated chicken.
- When all the liquid has evaporated add the chicken stock, a little at a time.
- Toss in the noodles and stir fry until the chicken has cooked through (approximately 6-7 minutes).
- Pour in the Pad Thai sauce and gentle lift and turn the noodles.
- Stir fry for a further 1-2 mins.
- Taste test for seasoning and add a further splash of fish sauce if desired.
- Lift noodles onto a serving plate.
- Top with generous amounts of fresh coriander, spring onion, and crushed/chopped nuts.
- Add fresh lime wedges to squeeze over each portion.