This exceptional noodle dish is sure to please the whole family. Vary the amount of sriracha to suit the tastes of your family.
Ingredients
For the chicken pad thai
- 200g flat rice noodles
- 6 tablespoons cooking oil
- 500–600g skinless, boneless chicken thighs — cut into thin strips
- 1 red capsicum — sliced
- 1½ cup julienned carrots
- 4 cloves garlic — crushed
- 2 eggs — beaten
- 2 spring onions — chopped
- ½ cup chopped unsalted peanuts
- ¼ cup chopped fresh coriander, to garnish
For the pad thai sauce
- ¼ cup brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons rice wine vinegar
- 2 tablespoons peanut butter
- 1–2 tablespoons sriracha
- ½ teaspoon ground ginger
- ¼ teaspoon ground black pepper
Method
For the chicken pad thai
- Prepare the noodles according to the packet instructions. Rinse in cold water, drain and toss in 2 tablespoons of the oil. Set aside.
- To make the Pad Thai Sauce, whisk the ingredients in a medium bowl.
- Heat 2 tablespoons of the oil in a large pan or wok over a high heat. Add the chicken and stir-fry for 3–4 minutes or until cooked through. Set aside.
- Add the remaining 2 tablespoons of oil to the same pan or wok and cook the capsicum for 1 minute.
- Add the carrots and cook for a few minutes, then add the garlic and sauté for another minute.
- Reduce the heat to medium. Pour the eggs over the vegetables and cook, stirring constantly, until just scrambled.
- Add the Pad Thai Sauce, noodles, chicken, spring onions and peanuts and toss gently to combine and heat through.
- To serve, transfer to a serving bowl and top with coriander.