Chicken Pad Thai Recipe

How to make Chicken Pad Thai

Method

Pre-soak pad thai noodles according to the packet instructions.
Into a small bowl, add the lime juice, brown sugar, oyster sauce and fish sauce and stir to combine.
Slice brown onion and spring onions. In a wok on a high heat, add the oil and fry off the brown onions, toss in the spring onions, chicken, peanuts and garlic – give a good toss keeping the heat high.
Working quickly, pour in the eggs and give another toss or two, until cooked through.
Add in the bean sprouts, then mix in the noodles and pad thai sauce. Add in fresh cut chilli, if you like it spicy. Alternatively, you can add chilli oil, flakes or sauce.
Serve into bowls, squeezing on lime juice and adding any leftover peanuts.

Recipe: Steph de Sousa – The Frugal Foodie

Ingredients

500g Broad Oak Farms chicken thighs, finely sliced

2 tbsp lime juice

3 tbsp White Mill brown sugar

3 tbsp Asian Specialities oyster sauce

2 tbsp Asian Specialities fish sauce

1 brown onion, sliced

2 tsp Stonemill minced garlic

2 spring onions stalks, sliced – white part only

⅓ cup Forresters peanuts, plus extra to serve

200g Urban Eats pad thai rice noodles

Large handful of fresh bean sprouts

2 Lodge Farms free range eggs, whisked

Juice of 1 fresh lime, to serve

1 tbsp Oh So Natural coconut oil

Fresh cut chilli (optional)