This is Thai street food at its best. Pad Thai vendors can be found on nearly every corner in Thailand. It’s a quick and easy dinner.
PREP: 15 MINUTES COOK: 10 MINUTES
INGREDIENTS 100 grams of chicken breast, thinly sliced 3 tablespoons of cooking oil 1 teaspoon of fresh garlic, chopped 2 tablespoons of sweet preserved radish ½ cup of fried tofu chopped into small pieces 2 eggs, beaten 200 grams of Pad Thai noodles (cooked as per directions on packet) ½ cup of chives cut into 1 inch pieces 2 cups of bean sprouts 1 tablespoon of dark soy sauce 3 tablespoons of ground peanuts Dried chilli to serve Lemon wedges to serve
SAUCE INGREDIENTS 4 tablespoons of palm sugar, grated 3 tablespoons of fish sauce 2 tablespoons of soy sauce 3 tablespoons of tamarind paste 6 tablespoons of water
METHOD Put all sauce ingredients into a pot and bring to the boil, simmer until the sauce slightly thickens and put aside Put oil in a wok and heat to a medium heat. Add garlic and stir fry until it just turns brown then add the chicken. When the chicken is cooked add the radish and tofu, stirring well to combine. Add the eggs and stir fry until cooked. Add the cooked noodles. Keep stirring on a high heat, add enough sauce mix until the noodles are well coated. Add the chives, bean sprouts, dark soy sauce and stir to combine. Add the peanuts. Turn off the heat and serve garnished with lemon wedges, bean sprouts and dried chillies.