Easy Pad Thai
This Pad Thai recipe is hands-down one of the easiest!
This quick and easy version is a weeknight favourite when time is tight!
Ingredients
- 200g dried flat rice noodles
- 1 large lime, juiced, plus extra wedges to serve
- 2 tbsps fish sauce
- 1 tbsp palm sugar
- 2 tbsps peanut oil
- 2 chicken breast fillets, thinly sliced
- 4 spring onions, cut into 2cm pieces
- 2 garlic cloves, crushed
- 1 long red chilli, thinly sliced diagonally, plus extra, finely chopped, to serve
- 1 large carrot, halved lengthways, thinly sliced
- 150g green beans, trimmed, halved
- 2 free-range eggs, lightly beaten
- 1/4 cup coriander leaves, plus extra to serve
- 2 tbsps roasted peanuts, roughly chopped, and lime wedges, to serve
Method
- Place noodles in a large heatproof bowl. Cover with boiling water and stand for 10 minutes or until just tender. Using a fork, separate noodles, then drain well.
- Meanwhile, place lime juice, fish sauce and sugar in a bowl, stirring until sugar has dissolved
- Place half the oil in a wok over medium-high heat, swirling wok to coat. Stir-fry chicken, in 2 batches, for 3 minutes or until browned. Transfer to bowl with sauce. Add remaining oil to wok, then add onion, garlic and chilli and stir-fry for 30 seconds or until fragrant. Add carrot and beans and stir-fry for 3 minutes or until just tender. Make a well in the centre of vegetables, then add egg and cook, stirring occasionally, for 30 seconds or until set. Roughly break into pieces.
- Add noodles, chicken and sauce to wok and stir-fry for 2 minutes or until heated through. Add coriander, tossing to combine. Divide among bowls, then scatter over peanuts, and extra coriander and chilli. Serve with extra lime wedges.
