🍜 Chicken Pad Thai

⏱️ Prep: 25m  |  ⏲️ Cook: 15m

Ingredients:

• 115g rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 250g chicken breast, sliced into bite-sized pieces
• 2 eggs, beaten
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 2 tbsp tamarind paste
• ¼ cup chopped peanuts
• 2 spring onions, sliced
• ¼ cup coriander, chopped
• Bean sprouts (optional)
• Lime wedges, to serve

Instructions:

1. Soak 115g rice noodles in warm water for 20 minutes. While they soak, do everything else: slice 250g chicken breast into bite-sized pieces, mince 2 cloves garlic, beat 2 eggs, chop ¼ cup peanuts, slice 2 spring onions, chop ¼ cup coriander and cut the lime wedges. The pan moves too fast to leave once it is going.
2. Drain the noodles and set them by the hob.
3. Heat 2 tbsp vegetable oil in a large pan over medium heat, about 2 minutes.
4. Add the minced garlic and the sliced chicken, and cook until the chicken is white right through, about 6 minutes.
5. Push the chicken to the side of the pan and pour the beaten eggs into the space. Scramble until just set, about 1 minute.
6. Add the drained noodles, 2 tbsp fish sauce, 2 tbsp brown sugar and 2 tbsp tamarind paste, and toss for 2 minutes, until the noodles have taken up the sauce.
7. Garnish with the chopped peanuts, sliced spring onions and coriander.
8. Serve hot, with the lime wedges on the side.

Quicker Variant:

Skip the eggs and rice noodles. A lot less complicated, less time consuming, and fewer pots and pans, and you still end up with some tasty chicken.