Chicken pad thai recipe
An authentic pad thai, made delicious with palm sugar, tamarind, roasted peanuts and much, much more.
Tamarind purée is an important element in pad thaiand, along with the palm sugar and shrimp paste, gives this dish an authentic Thai flavour.
Ingredients
- 85 g medium rice stick noodles
- 80 ml fish sauce
- 2 tbsp white sugar
- 2 tbsp grated palm sugar
- 2 tbsp tamarind purée or oyster sauce
- 1 tbsp tomato sauce (ketchup)
- 1.5 tbsp vegetable oil
- 2 eggs, lightly whisked
- 0.5 tsp shrimp paste
- 0.5 red onion, cut into thin wedges
- 300 g skinless chicken breast fillets, thinly sliced
- 0.25 tsp chilli powder
- 4 spring onions (scallions), cut into batons
- 60 g bean sprouts, trimmed, to serve
- 1 cup coriander (cilantro) sprigs, to serve
- 2 tbsp chopped roasted peanuts, to serve
- 1 tsp white sugar, extra
- 0.25 tsp chilli powder, extra
- 1 cup lime wedges, to serve
Details
- Cuisine: Thai
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Soak the noodles in hot water for 10-15 minutes, until just tender. Drain well.
- Put the fish sauce, sugar, palm sugar, tamarind and tomato sauce in a small saucepan over low heat and stir until the palm sugar dissolves. Remove from the heat and set aside.
- Heat a wok over high heat and add 2 teaspoons of the oil, swirling it around the wok to coat the side. Add the egg and tilt the wok to create a thin layer of egg (it will cook almost immediately). Remove from the wok, roll up and coarsely chop. Set aside.
- Return the wok to high heat and add the remaining oil, swirling it around the wok to coat the side. Add the shrimp paste, onion and chicken and stir-fry for 2 minutes or until the chicken is just cooked. Add the noodles, fish sauce mixture, chilli powder and spring onions and cook for 2-3 minutes or until the noodles have absorbed the sauce. Stir in the egg and then transfer to a serving plate. Serve topped with the bean sprouts, coriander sprigs and chopped peanuts. Place the extra sugar and chilli powder at the edge of the dish for seasoning and serve with lime wedges.
Recipes and images taken from Mastering the Art of Poultry, Meat and Game by Anneka Manning (£25), published by Murdoch Books.
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