Spicy Pad Thai
- Ansia Booyse
- Apr 26, 2024
- 2 min read
Tender slices of chicken (or tofu for a vegetarian twist) mingle with soft rice noodles, scrambled eggs, and crunchy bean sprouts, all tossed together in a tangy Pad Thai sauce. Fragrant garlic and fiery red chili peppers add a kick of spice, while chopped roasted peanuts and fresh coriander lend a delightful crunch and herbaceous finish. Ready in no time and bursting with authentic Thai flavors, this dish is sure to become a favorite for weeknight dinners or casual gatherings with friends and family. Enjoy a taste of Thailand in every delicious bite!
Ingredients:
200g dried rice noodles
200g chicken breast, thinly sliced (or tofu for a vegetarian option)
2 eggs
2 cloves garlic, minced
2 red chili peppers, thinly sliced (adjust to taste)
100g bean sprouts
50g chopped roasted peanuts
2 tablespoons vegetable oil
3 tablespoons Pad Thai sauce (store-bought or homemade)
Lime wedges for serving
Fresh coriander leaves for garnish
Instructions:
Prepare the noodles: Soak the rice noodles in warm water for about 30 minutes until soft. Drain and set aside.
Cook the protein: Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat. Add the sliced chicken breast (or tofu) and stir-fry until cooked through. Remove from the pan and set aside.
Scramble the eggs: In the same pan, add the remaining tablespoon of vegetable oil. Crack the eggs into the pan and scramble until cooked. Remove from the pan and set aside with the cooked chicken.
Stir-fry aromatics: In the same pan, add the minced garlic and sliced red chili peppers. Stir-fry for 1-2 minutes until fragrant.
Add noodles and sauce: Add the soaked rice noodles to the pan with the aromatics. Pour the Pad Thai sauce over the noodles and toss everything together until well combined.
Add protein and bean sprouts: Return the cooked chicken (or tofu) and scrambled eggs to the pan with the noodles. Add the bean sprouts and toss everything together until heated through.
Serve: Transfer the Pad Thai to serving plates. Garnish with chopped roasted peanuts, fresh coriander leaves, and lime wedges on the side.
Serve hot and enjoy!
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