Difficulty

easy

Serving

4

Time

15 mins

An easy pad Thai recipe for everyone. You can easily substitute the chicken to your choice of meat or seafood.

Ingredients

• 1 (454 g) package rice noodles
• 2 boneless skinless chicken breasts, cut into thin strips
• 3 cloves garlic, chopped
• 1 shallot, chopped
• 2 - 3 eggs
• 1 tablespoons black pepper
• 4 tablespoons vegetable oil, divided
• 4 tablespoons brown sugar
• 1 - 2 tablespoons oyster sauce (optional)
• 3 tablespoons fish sauce
• 3 tablespoons white vinegar
• 2 tablespoons soy sauce
• 1 bunch green onion, cut into 1 inch pieces
• 1 cup bean sprouts
• 1⁄2 cup roasted peanuts, chopped
• fresh cilantro
• fresh lime juice (optional)

Instructions

1. Boil noodles until just soft (do not overcook).
2. Drain water and place noodles in separate bowl.
3. Meanwhile, heat 3 tablespoons oil in a hot wok.
4. Add garlic, shallots, and oyster sauce, chicken and stir-fry until cooked.
5. Move mixture to 1/2 of wok and add eggs on empty 1/2 of wok.
6. Cook eggs.
7. Mix eggs and chicken.
8. Add noodles, fish sauce, vinegar, soy sauce, black pepper and brown sugar, stirring quickly so that noodles do not stick together.
9. Stir in bean sprouts, green onion and peanuts.
10. Garnish with fresh cilantro and a quick squeeze of lime juice.

To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.