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chicken pad thai yummy


300 g rice stick rice noodles
1/3 cup sweet chilli sauce
1/3 cup lime juice
3 tbs fish sauce
3 tbs brown sugar
3 tbs dry sherry
3 tbs peanut oil
400 g chicken breast fillet thinly sliced
4 spring onion
1 tsp garlic minced
3 egg lightly beaten
1 cup bean shoots
1/3 cup unsalted roasted peanuts chopped
1 red chilli small optional
1 lime cut into wedges to serve


place noodles into a large bowl cover with boiling water and stand until soft according to packet intructions
drain thoroughly meanwhile combine sweet chilli sauce fish sauce brown sugar dry sherry and lime juice in a jug
heat a large non stick frying pan
add a little oil and cook the chicken strips in batches until lightly browned adding more oil as needed
remove from pan and set aside
heat the remainder of the oil and stir fry spring onions and garlic for 1 minute
add drained noodles and stir until well combined
add sauce mixture and egg toss until well combined
return chicken to pan with bean shoots and cook until heated through
spoon into serving bowls top with chopped peanuts coriander leaves and slices of chilli
serve with lime wedges extra coriander and peanuts