For a dish that packs in depth of flavour and taste, Pad Thai is a tried-and-tested favourite. The combination of sweet and savoury with chicken, fresh vegetables and noodles is just what you need in a dish on a cold winter evening.
What You Need:
For the Pad Thai
- 1 boneless chicken breast (or 1 to 2 boneless thighs, chopped into small pieces)
- 1 1/2 tablespoons soy sauce
- 8 ounces pad thai rice noodles (or enough for 2 people)
- 2 to 3 tablespoons vegetable oil
- 3 to 4 cloves chopped garlic
- 1 to 2 fresh red chillies (or green chillies, finely sliced)
- 1 teaspoon grated ginger
- 10 to 15 medium-sized raw prawns
- 1 egg
- 170g cups bean sprouts (2 cups)
- 4 green onions (sliced)
- 1 lime (cut into wedges, for serving)
- 28g chopped dry roasted unsalted peanuts
The Pad Thai Sauce
- 1 packet of Sadie’s Comforting Chicken Bone Broth
- 3 tablespoons white vinegar
- 1 tablespoon lime juice
- 3 to 4 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1/4 teaspoon cayenne pepper
- Mix all pad thai sauce ingredients together and set aside.
- Place chopped chicken in a bowl and base with soy sauce.
- Boil rice noodles and cook approximately 6 minutes, or until they are al dante (soft with a bit of bite to them). Drain and rinse noodles briefly with cold water to keep from sticking.
- Heat large frying pan over medium-high heat. Drizzle in oil before adding the garlic, chilli, and ginger and cook for 1 minute.
- Add chicken and cook for 2 minutes.
- Add the prawns, continuing to cook with the chicken and vegetables for 2-3 minutes.
- Add 1 to 2 tablespoons of the pad thai sauce.
- Push ingredients to the side of the pan and crack the egg into the centre and stir in.
- Add noodles, plus 3 to 4 tablespoons of the pad thai sauce. Slowly stir the noodles adding more sauce every minute or two, until all has been added and noodles are sticky – for 8 to 10 minutes.
- Add in bean sprouts, green onion and fish sauce.
- Serve with lime and chopped nuts to sprinkle.