Chicken Pad Thai
Make the Moment
Perfect for your Friday night catch-up
Villa Maria Private Bin Pinot Gris matched with Chicken Pad Thai.
Ingredients
- 300g flat rice noodles (can substitute fettuccine noodles in a pinch), cooked al dente according to pack instructions
- 1 large boneless skinless chicken breast cut into bite-sized pieces
- Salt and pepper, to taste
- 1 cup fresh bean sprouts
- ¼ cup sliced white onions
- optional: peanuts
- 2 eggs
- ⅓ cup sliced green onions
- ⅓ cup coriander, roughly chopped
SAUCE
- ¼ cup tomato sauce
- 2 Tbsps sugar
- 1 tsp peanut butter
- ½ tsp crushed red pepper flakes
- 2 Tbsps fish sauce
- 1 tsp minced garlic
- juice of 1 lime
- 1 tsp soy sauce
Method
- Season the chicken with salt and pepper to taste. Cook chicken in a large wok or pan over medium heat, stirring throughout until cooked through (about 6-8 minutes), transfer the chicken to a bowl and set aside.
- Whisk together all the sauce ingredients and set aside. Crack eggs over a pre-heated pan (where you cooked the chicken) and allow to fry for about a minute, then break it up with a spoon and add the onions, bean sprouts, chicken, and the sauce. Then add the noodles, toss to coat the noodles in the sauce. Stir in green onions and coriander, and garnish with peanuts if desired.
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Oh my gosh, that was so tasty! Just like the real thing. Gonna be a new fav in our household. No changes needed. Annie May
