A popular dish from Thailand, Pad Thai is a simple combo of meat, veggies & noodles. Where this dish gets its wow factor from is the simple but super mighty marinade.
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- 250 g chicken breast
- 150 g medium rice noodles
- 2 eggs
- 3 tbsp sunflower oil, for frying
- 2 shallots, finely sliced or 1 onion, finely sliced
- 1/4 tsp caster sugar
- 1 garlic clove, crushed
- 1/2 red chilli, sliced (optional)
- 1 leek, finely sliced
- 100 g brocolli
- 200 g beansprouts
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 2 tsp fish sauce
- 2 tbsp sweet chilli sauce
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 1/2 tsp sugar
- 1 1/2 tsp corn starch
- Cut the chicken into strips, then mix together the ingredients for the marinade and marinate the chicken for 30 minutes.
- Cook the noodles according to the instructions on the packet. Lightly beat the eggs with a little salt, then cook in a frying pan in 1½ tbsp sunflower oil to make a thin omelette. Next, roll up the omelette and cut it into strips, then set aside.
- Heat 1 tbsp of the oil in a wok or large frying pan. Stir-fry the shallots or onion for about 3-4 minutes. Sprinkle with a generous pinch of caster sugar and stir-fry for 1 minute, then add the garlic and chilli (if using) and cook for 1 more minute. Add the chicken strips and stir-fry for 3-4 minutes until cooked. Remove from the wok and set aside.
- Heat the remaining 1½ tbsp of oil in the wok. Add the leek and stir-fry for 3 minutes. Cut the broccoli into small florets then add it and the beansprouts to the wok (reserving a couple of handfuls of beansprouts) and stir-fry for 4 minutes. Add the chicken, cooked drained noodles and strips of egg with the vinegar, soy, fish and sweet chilli sauces. Cook until the noodles are warmed through.
- Serve in bowls with the reserved raw beansprouts sprinkled over.