|250 g||Noodles, rice stick|
|2 tbsp||Peanut oil, or rice bran oil|
|500 g||Boneless chicken thighs, thinly sliced|
|1||Red onion, sliced|
|1 clove||Garlic, chopped|
|1 tbsp||Fish sauce, Thai|
|1 tbsp||Sweet chilli sauce, Thai|
|1 cup||Mung bean sprouts|
|4||Spring onions, chopped|
|½ cup||Peanuts, roasted, chopped|
|2 tbsp||Fresh coriander, chopped|
|1||Lime, halved to serve|
- Cook noodles in a saucepan of boiling water for 3 minutes or until just soft, then drain well.
- Heat oil in a wok or large frying pan. Add chicken in two batches and stir-fry for 5 minutes or until browned. Remove to one side.
- Add onion and stir-fry for 5 minutes until pale golden. Add garlic and cook for 30 seconds more. Return chicken to the pan, along with drained noodles, and toss and stir-fry over high heat for 2 minutes or until heated through.
- Add fish sauce, lime juice, chilli sauce, bean sprouts and spring onion to the pan, then toss and stir-fry to combine. Serve scattered with chopped peanuts and coriander.
Tip: Rice stick noodles are dried, translucent noodles that come in a variety of shapes from slender sticks to thicker noodles, resembling fettuccine in size. They are an important component of this popular Thai noodle dish. Pad Thai is traditionally made with prawns and dried shrimp paste, which I have substituted with chicken in this recipe.
This dish is best matched with
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