Pad Thai with Chicken
6 servings
30 minutes
Pad Thai, a Thai treasure - fried thin rice noodles with all sorts of things.
1
Prepare the necessary ingredients.
2
Soak the rice noodles in warm water for 20 minutes.
- Rice noodles: 170 g
3
In a bowl, mix fish sauce and palm sugar.
- Fish sauce: 30 ml
- Cane sugar: 30 g
4
Add tamarind paste, 2 cloves of minced garlic, and salt.
- Tamarind paste: 45 g
- Garlic: 4 cloves
- Salt: to taste
5
Heat half of the vegetable oil in a pan and fry the chicken cut into thin strips over high heat for 3-4 minutes. Transfer the cooked meat to a clean dish.
- Vegetable oil: 100 ml
- Chicken breast fillet: 300 g
6
In the same pan, heat the remaining oil and first sauté the sliced onion, then add garlic, after half a minute add the noodles, chicken, and sauce, cooking while stirring for 2 minutes.
- Vegetable oil: 100 ml
- Red onion: 120 g
- Garlic: 4 cloves
- Rice noodles: 170 g
- Chicken breast fillet: 300 g
- Fish sauce: 30 ml
7
Then move all the contents of the wok to one side, crack an egg on the free side, and fry it while constantly stirring. When the egg is ready, mix it with the rest of the contents in the wok.
- Chicken egg: 2 pieces
8
Add chopped green onions, soybean sprouts, and crushed roasted peanuts, cooking and stirring for another minute.
- Spring onion: 15 g
- Soybean sprouts: 200 g
- Roasted peanuts: 120 g
9
Sprinkle with roasted peanuts and chopped cilantro.
- Roasted peanuts: 120 g
- Cilantro (coriander leaves): 40 g
10
Serve with a slice of lime.
- Lime: 2 pieces
