🍜 Chicken Pad Thai

⏱️ Prep: 20m  |  ⏲️ 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. In a large pan, heat 2 tbsp vegetable oil over medium heat. Add the minced garlic and the sliced chicken, and cook until the chicken is cooked through.
3. Push the chicken to the side of the pan and add the beaten eggs. Scramble until cooked.
4. Add the soaked noodles, 2 tbsp fish sauce, 2 tbsp brown sugar and 2 tbsp tamarind paste to the pan, and toss to combine.
5. Garnish with the chopped peanuts, sliced spring onions, coriander and lime wedges.
6. Serve hot.

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.