Pad Thai

Cuisines

Best for

Often paired with

Recipe

Ingredients

200 grams	rice noodles
2 tablespoons	vegetable oil
2 cloves	garlic, minced
150 grams	chicken breast, thinly sliced
100 grams	firm tofu, cubed
2	eggs
1 cup	bean sprouts
3	spring onions, chopped
2 tablespoons	fish sauce
1 tablespoon	tamarind paste
1 tablespoon	sugar
1 teaspoon	chili powder
1	lime, cut into wedges
—	crushed peanuts for garnish
—	fresh coriander for garnish

Instructions

1. 1 Soak the rice noodles in warm water for about 20 minutes or until they are soft. Drain and set aside.
2. 2 Heat the vegetable oil in a large pan or wok over medium heat.
3. 3 Add the minced garlic and stir-fry until fragrant.
4. 4 Add the chicken slices and tofu cubes. Stir-fry until the chicken is cooked through.
5. 5 Push the chicken and tofu to one side of the pan, then crack the eggs into the empty side. Scramble the eggs until they are just set.
6. 6 Add the soaked noodles to the pan, followed by the fish sauce, tamarind paste, sugar, and chili powder. Toss everything together to combine.
7. 7 Add the bean sprouts and half of the spring onions, and stir-fry for another minute.
8. 8 Remove from heat and transfer to serving plates.
9. 9 Garnish with the remaining spring onions, crushed peanuts, and fresh coriander.
10. 10 Serve with lime wedges on the side.