1 Packet Pad Thai Noodles 200g
6 Tbl spn Fish Sauce
1/2 cup Thai Sweet Chilli Sauce
4 t spn Peanut Butter
20g Garlic Paste
1/2 tspn Chilli Paste
Skinless Boneless Chicken Breast
4 eggs, Lightly Beaten
2 Sping Onions Finely Sliced
Bean Sprouts
.............................................1 Tbl spn Coriander
................................................1/2 cup Peanuts, Crushed
To Serve
Lemon or Lime Juice
Combine fish sauce, chilli sauce and peanut butter. Set aside.
Heat oil in a wok or frypan and stir-fry garlic, chillies, chicken over high heat 2-4 minutes until cooked.
Add beaten eggs and stir-fry until scrambled and just set.
Cook Noodles as directed on package
Drain and add to pan.
Lower the heat.
Add sauce mixture and toss for 1-2 minutes over medium heat to fully coat.
Mix in most of the spring onions, bean sprouts, coriander and peanuts (reserve some of these for garnish).
Toss over heat for a minute to combine.
Serve in bowls topped with reserved garnishes.
Squeeze over lemon/lime juice.
Serve small bowls of chopped peanuts and/or chilli sauce for people to help themselves.
Serves 4
I've made a few changes for the ease of cooking, to suit the tastes of my family and the feeding of 4
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