Chicken Pad Thai With Rice Noodles

Today I am sharing my version of chicken pad thai with rice noodles – very simple and delicious dish. The main flavors are coming from soy and fish sauces, palm sugar and chilli peppers. I do not always have a palm sugar in my cupboard so I use instead a white sugar which works quite well.

Dry fry the chicken in a pan in its natural fat. If using the chicken breast (which is not rich in fat) add a little bit of oil. Place the pan in the oven to cook the chicken through.

Chicken pad thai with rice noodles - 2

The next step is to sweat the onions and add all ingredients and seasonings. I usually do not add any salt as the fish sauce is quite salty.

Chicken pad thai with rice noodles - 4

I like rice noodles to go with this dish and given that they are so easy to cook prefer them more than any other noodles.

Chicken pad thai with rice noodles - 6

Re-heat gently over low heat then mix in the chopped green onions and cashews (or pine nuts) and garnish with chopped coriander and squeeze the lime.

Chicken Pad Thai With Rice Noodles
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 1 large chicken thigh, boned and cut into bite sized pieces
  2. 1/2 large onion, finely chopped
  3. 1 tsp rapeseed oil
  4. 2 tsp garlic paste
  5. 2 tbsp soy sauce
  6. 1 tbsp fish sauce
  7. 1 tsp palm sugar
  8. chilli pepper to taste
  9. salt to taste
  10. rice noodles for 2 people
  11. 1 handful fresh bean sprouts
  12. 1 spring onion, finely chopped
  13. 1 tbsp cashews, roughly chopped
  14. fresh coriander to garnish
  15. 1/2 lime juice
  16. lime wedges to garnish
Instructions
  1. Preheat oven to 200C.
  2. Dry fry chicken pieces in an oven safe pan until the meat is white all over, then place in the oven for 10 mins or until cooked through.
  3. Sweat the chopped onion in a hot large wok with a little oil and water until soft and translucent.
  4. Add the garlic paste, soy and fish sauces, sugar and generous pinch of grated chilli pepper.
  5. Check for seasonings and cook for 1-2 minutes then set aside.
  6. Boil water in a large pan. Add the rice noodles and cook for 3-4 minutes.
  7. Meanwhile, prepare a large bowl filled in with cold water. Refresh the noodles in cold water so that they do not stick, drain and set aside.
  8. Combine the chicken, noodles, fresh beans and onions and re-heat gently over low heat.
  9. Remove from the heat and mix in the chopped green onions and cashews, garnish with chopped coriander and squeeze the lime.
Notes
  1. Use pine nuts instead of cashews.
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