Pad Thai Chicken Print Email

10 oz rice noodles, thick, dried
3 TBS vegetable oil
2 eggs
0.5 tsp salt
0.5 tsp ground black pepper
4 oz boneless, skinless chicken breasts
1 clove garlic, finely chopped
2 oz cooked shrimp
3 small spring onions, shredded
3 TBS roasted peanuts, coarsely ground
3 TBS fish sauce
3 red chiles, seeds removed, sliced
1 TBS lemon juice
0.5 tsp brown sugar
4 oz bean sprouts
2 oz mange sugar snap peas, sliced
3 TBS coriander leaves, chopped

Soak the rice noodles in hot water for 20 minutes until they have softened.

Beat the eggs with salt and pepper and heat 1 tablespoon of the vegetable oil in a frying pan. Pour in the egg and make a thin omelette - turn it out of the pan and and cut into thin strips. Leave the omelette one side while you make the pad thai.

Heat the remaining 3 tablespoons of vegetable oil and fry the garlic and sliced chicken breast until the chicken is barely tender and the garlic is golden.

Add the shrimps and spring onions to the pan and stir fry for another minute Tip in the drained noodles, peanuts and add the fish sauce, chiles, lemon juice and brown sugar. Stir fry over a high heat for a further minute.

Toss in the bean sprouts, snap peas and omelet strips, and cook briskly for about 30 seconds more. Season to taste and serve piping hot, garnished with coriander. -