Ingredients
- 500g chicken thigh fillets, cut into strips
- 200g rice sticks, soaked in water for at least 30 min
- 3 spring onions, sliced thin and separated into whites and greens
- 1 long red chilli, sliced thin
- 2 cloves garlic, finely cut
- 1 handful bean shoots
- 2 eggs, beaten
- 15g shrimp paste
- Coriander for garnish
- 1/2 lime
- 30g crushed peanuts
- 3 tbsp grapeseed oil
- 2 tbsp oyster sauce, mixed with the last 3 ingredients below
- 3 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp brown sugar
Method
1. Once you have all your ingredients ready to go, place a large wok over high heat.
2. Add your grapeseed oil. Once it's smoking hot, add the chicken.
3. Once the chicken is 50% cooked, add the shrimp paste and cook for a further 3 minutes.
4. Add the spring onion whites, garlic and chilli and cook for a further 2 minutes.
5. Push all of the ingredients to one side of the walk, add your beaten eggs and toss.
6. Next, drain the water off the rice sticks and add them to the wok.
7. Cook for 4-5 minutes, stirring constantly.
8. Now add your sauce mixture and toss until it’s well combined.
9. Finish with the spring onion greens and bean shoots.
10. Serve your pad thai with crushed peanuts, some fresh bean shoots, a wedge of lime, coriander and some fresh chilli
11. Enjoy!
