Pad Thai

Who doesn’t enjoy a delicious Pad Thai? This meal combines practicality with the authentic flavors of Thai cuisine. Prepare your ingredients beforehand and you can easily whip up this dish in under 30 minutes!

Ingredients

340 g (¾ pound) of flat rice noodles
340 g (¾ pound) of boneless, skinless chicken strips
15 ml (1 tablespoon) fish sauce (Nuoc-mam)
5 ml (1 teaspoon) brown sugar
2 green shallots, chopped
75 ml (1/3 cup) canola oil
500 ml (2 cups) frozen Asian vegetables, thawed
4 eggs, lightly beaten
Salt and pepper

Toppings

500 ml (2 cups) soya beans
75 ml (1/3 cup) unsalted grilled peanuts, finely grind
1 lime, cut in wedges
Cilantro leaves, to taste

Sauce

250 ml (1 cup) water
45 ml (3 tablespoons) lime juice
45 ml (3 tablespoons) brown sugar
 45 ml (3 tablespoons) fish sauce (Nuoc-mam)
15 ml (1 tablespoon) Sriracha hot pepper sauce
3 cloves of garlic, finely chopped
45 ml (3 tablespoons) canola oil

What You’ll Need

Directions

Fill a big bowl with warm water and rice noodles, leave them to soak for 15 to 25 minutes.In another bowl, mix the chicken with the fish sauce, brown sugar and shallots. Leave it to marinate for 5 minutes.

In a wok, at medium-high heat, brown the chicken in 30 ml (2 tablespoon) of oil until well done. Add three quarters of the vegetables and continue cooking for 1 minute. Transfer them from the wok to a large hot serving bowl. In the same wok, at medium-high heat, cook the eggs in 30 ml (2 tablespoons) oil, while breaking them with the rubber spatula until they are golden brown. Add salt and pepper and place in the large bowl.

Sauce

In another bowl, mix water, lime juice, brown sugar, fish sauce and Sriracha sauce, then set aside. In the wok, slightly cook the garlic in the oil, continue cooking for approximately 30 seconds. With tongs, add the noodles you just drained and coat well with the garlic and oil. Quickly add the sauce and continue cooking while mixing the noodles, or until they are al dente. Add the mix of chicken and eggs. Mix well.

Toppings

Separate the noodles and the toppings between the bowls and mix in the soya beans. Garnish with the rest of the leek, peanuts, a wedge of lime and a cilantro leaf.

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