Pad thai
Dec 27, 2013 1:00pm- 15 mins preparation
- 10 mins cooking
- Serves 4
Print
Ingredients
Pad thai
- 250 gram chang's thai-style rice noodles (pad thai)
- 2 tablespoon peanut oil
- 2 eggs, lightly beaten
- 3 clove garlic, crushed
- 2 teaspoon chilli garlic sauce
- 1 onion, halved, thinly sliced
- 1 chicken breast fillet, sliced
- 1/4 cup (60ml) lime juice, plus wedges, to serve
- 2 tablespoon fish sauce
- 1 tablespoon grated palm sugar or brown sugar
- 3 green onions (shallots), diagonally sliced
- 1/3 cup chopped coriander
- 1/3 cup (45g) unsalted peanuts, roasted, chopped
Method
Pad thai
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1Prepare noodles according to packet directions; drain. Rinse under cold water; drain again and set aside.
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2Meanwhile, heat 2 teaspoons oil in a wok on high. Add egg; swirl to coat sides. Cook 30 seconds, until set. Slice.
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3Heat remaining oil; stir-fry garlic, chilli sauce and onion 1 minute. Add chicken; cook 4 minutes, until cooked through.
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4Add noodles and combined lime juice, fish sauce and palm sugar to heat through. Toss through egg, green onion and coriander. Scatter over peanuts; serve with lime wedges.
Notes
Garlic can make blood vessels more flexible, helping to keep blood pressure down.
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