Chicken Pad Thai
- 85 g (3oz) medium rice stick noodles
- 80 ml (2.8fl oz) 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 (10.6oz) skinless chicken breast fillets, thinly sliced
- 0.25 tsp chilli powder
- 4 spring onions (scallions), cut into batons
- 60 g (2.1oz) 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
- Produce
- Bean sprouts (60 g)
- Chili pepper, powder (1/2 tsp)
- Coriander (1 cup)
- Lime, wedges (1 cup)
- Peanuts, roasted (2 tbsp)
- Red onion, wedges thin (1/2)
- Spring onions (4)
- Seafood
- Shrimp paste (1/2 tsp)
- Meat
- Chicken breast, skinless fillets (300 g)
- Condiments
- Fish sauce (80 ml)
- Tamarind puree or oyster sauce (2 tbsp)
- Tomato sauce (1 tbsp)
- Cooking & Baking
- Palm sugar (2 tbsp)
- Vegetable oil (1 1/2 tbsp)
- White sugar (2 1/3 tbsp)
- Pasta & Grains
- Rice stick noodles, medium (85 g)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on lovefood.com
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Recipe Stats
Published September 16, 2012 (5 months ago).
15 people saved this recipe.
