I’ve wanted to put the chicken pad thai recipe on Food&Fitness Always for quite some time now but I’ve been tweeking and changing it until it really matches the bite from the very first time I tried it.
I felt like that moment changed my life forever and I’ll always be thankful for being introduced to Thai cuisine.
Over here Chicken Pad Thai is a main dish but over in Thailand it’s actually street food. Although if you go to a food festival and walk over to the Thai van and ask for this dish, you’ll usually have to fork out a high price for it.
So instead I wanted to share with you the recipe that I know you’ll love as much as I do.
P.S. The recipes and posts will keep on coming after a very short break from moving house (why is moving such a hassle?!)
- 2 teaspoons Olive Oil
- 2 Chicken Breasts/Thighs (thinly sliced)
- Salt & Freshly Ground Pepper
- 2 tablespoons Tamarind Paste
- 4 teaspoons Caster Sugar
- 1 teaspoon Palm Sugar
- 2 teaspoons Rice Wine Vinegar
- 1 teaspoons Fish Sauce
- 2 Nests of Dried Rice Noodles
- 1 tablespoon Olive Oil
- 2 Garlic Cloves (crushed)
- 4 eggs, beaten
- 1 tablespoons Caster Sugar
- 50g Beansprouts
- Small Handful of Coriander Leaves
- 2 Lime Wedges
- Heat a large frying pan on a medium-high setting and add the olive oil.
- Add the sliced chicken and cook for 15-20 minutes then set-aside.
- Heat a small saucepan on a low-medium heat and add the tamarind paste, caster sugar, palm sugar, rice wine vinegar and fish sauce, then mix with a hand whisk.
- Once the sauce is simmering gently remove it from the heat and leave for now.
- Cook the noodles according to packet instructions then drain and set-aside.
- Return the frying pan to the heat with some additional olive oil and add the garlic for 2 minutes.
- Return the chicken pieces to the frying pan along with the beaten eggs, caster sugar, beansprouts as well as the noodles.
- Drizzle over the sauce and cook for 2-3 minutes.
- Sprinkle over the coriander leaves and the juice from the lime wedges and serve.