Phad Thai

Another one of my favourites! This recipe can be a bit daunting if you don't have a lot these ingredients in the pantry, but most of them are inexpensive and will last you a while if you purchase them.

INGREDIENTS:

For the Sauce:

• 2 Tbs Tamarind paste
• 3 Tbs Hot water
• 2 Tbs Brown sugar
• 3 Tbs Sambal chilli paste (Add more or less to increase/decrease the Spiciness)
• 4 Tsp Fish sauce

For the Phad Thai:

• 1/2 package rice noodles
• 2 Tbs cooking oil (Peanut, Sesame, or any other high flash point oils)
• 1 chicken breast cubed/sliced or 2 chicken thighs  Note* This recipe is also great with pork or prawns
• 1/3 cup extra firm tofu cubed (Optional)
• 2 Tbs Soy Sauce
• 1 Tsp Corn starch
• 1 Egg (scrambled/whisked)
• 1 Tsp Minced garlic
• 1 Package of bean sprouts
• 3 Green Onions
• 1/2 of a Lime
• 1 Bunch of Cilantro
• Crushed peanuts (Optional)

PREPARATION:

Start by boiling the rice noodles until they are soft but still have a bit of texture/chew. Strain and rinse with cold water until they have cooled. this will help stop them from sticking together in the wok

While the noodles are boiling mix the Tamarind paste with the hot water (I use the noodle water) until it softens. Then add the chilli paste, brown sugar and fish sauce.  Set the sauce aside.

chop your green onions into pieces roughly one inch long, and mix the sliced chicken with the cornstarch and soy sauce in a bag.

Heat a wok (or large frying pan) on med-high heat. Heat the oil and add your chicken and Tofu. once the chicken is nearly cooked through and has begun to brown. slowly pour in the egg and mix constantly until it is cooked.

Now add your garlic and sauce you made earlier. Once the sauce has thickened slightly add in your bean sprouts, green onions, and noodles.  Fry the noodles in the sauce and mix to make sure the noodles don't stick together.

Serve Immediately and top with crushed peanuts, cilantro, and and a squeeze of lime.

Enjoy!