An absolute freshy of a dish.
Cooking Time (Includes Preparation Time): 40 Minutes
If you have any other veggies you like, whack them in too!
4 Tbsp of Sriracha
4 Tbsp of Soy Sauce
1.5 Tsp of Sugar
200g of Flat Rice Noodles
3 Skinless, Boneless Chicken Thighs
2 Cloves of Garlic
400g of Beansprouts
6 Spring Onions
1 Red Chilli
2 Handfuls of Peanuts
Start by making your Pad Thai Sauce. Add your Sriracha into a glass followed by your soy sauce, sugar and water. Mix with a fork.
Crack your eggs into a bowl and whisk.
Take your rice noodles and place them into a bowl of cold water (make sure the noodles are completely covered). Soak for 15 minutes.
Pour a drizzle of olive oil into wok and pour your mixed eggs into the wok. Allow for the eggs to cook whilst stirring and breaking them up with your spoon. Chop up your chicken thighs and add this to the wok once the eggs are cooked. Cook the chicken until white all over. Next, add your Pad Thai sauce and grate your cloves of garlic in.
Once the noodles are soft but still have a bite to them, add them to the wok and stir everything together. Next, slice up your spring onions, chilli and carrots and add this along with your beansprouts into the wok. Toss everything together and allow it to cook for 5 minutes. Add 1 handful of peanuts and mix together.
Time to serve up! Crush up your other handful peanuts and sprinkle on top of each dish along with a squeeze of lime over the top and tuck into this delicious paddy Pad Thai.