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!
Feeds: 4 People
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 Garlic Cloves
400g of Beansprouts
6 Spring Onions
1 Red Chilli
2 Handfuls of Peanuts
Start by making your Pad Thai Sauce. Add your Sriracha to a glass along with soy sauce, sugar and 3 tbsp water. Mix with a fork.
Crack your eggs into a bowl and whisk.
Place your rice noodles into a bowl of cold water, making sure they are completely covered. Soak for 15 minutes.
Pour a drizzle of olive oil into a wok and pour in your beaten eggs. Allow 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. Add your Pad Thai sauce and grate in your garlic cloves.
Once the noodles are soft but still have some bite to them, add to the wok and stir everything together. Slice up your spring onions, chilli and carrots and add to the wok along with the beansprouts. 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 of peanuts and sprinkle on top of each dish along with a squeeze of lime. Tuck into this delicious paddy Pad Thai and enjoy!