We’ve lightened up this Thai classic. You can alter this recipe by using prawns or cubed tofu instead of chicken.
Preparation Time: 25 min
Cooking Time: 25 min
Level of Difficulty: Moderate
- 250 g dry rice noodles
- 500 g skinless chicken breast, cut into 2 cm cubes
- 1/4 cup (s) fish sauce
- 4 cup (s) fresh broccoli, florets
- 1 whole fresh carrot, finely sliced
- 1/4 cup (s) fresh lime juice
- 3 tbs (s) brown sugar
- 1 1/2 tsp (s) fresh ginger, finely chopped
- 1 tbs (s) peanut oil
- 1 whole fresh red chilli, deseeded, finely chopped
- 1 clove garlic, chopped
- 1 1/2 cup (s) fresh bean sprouts
- 75 g roasted unsalted peanuts
- 1/2 cup (s) fresh coriander
Soak noodles in cold water for 1 hour.
Place chicken in a small bowl and cover with 1 tbsp of fish sauce. Set aside.
Steam broccoli and carrot for approximately 5 minutes, or until tender crisp. Immediately immerse in cold water. Drain and set aside.
Meanwhile, in another small bowl, combine remaining 3 tbs of fish sauce, 3 tbs lime juice, 3 tbs water, sugar and ginger. Mix well to combine then set aside. Heat 2 tsp oil in a wok over high heat. Add chicken and cook, stirring for 5 minutes, or until chicken is cooked through. Remove chicken from wok and set aside.
Drain noodles thoroughly. Heat 2 tsp oil in wok over high heat. Add garlic and chilli and cook for 30 seconds. Add noodles and fish sauce. Cook stirring for 3 minutes, or until sauce is mostly absorbed. Stir in chicken and peanuts and remove from heat. Add remaining lime juice, bean sprouts and half of the coriander. Toss through broccoli and carrot just before serving. Sprinkle with remaining coriander.
Any leftover chicken Pad Thai can be stored in an airtight container in the fridge overnight and reheated in the microwave.