Ingredients
- 2 tbsp tamarind puree
- 3 packed tbsp brown sugar
- 1 1/2 tbsp Squid Brand fish sauce
- 2 tbsp oyster sauce
- 3 1/2 tbsp olive oil
- 1 brown onion, sliced thinly
- 200g chicken thigh fillets, sliced into 8mm pieces
- 3 garlic cloves, minced
- 2 eggs, whisked
- 1 cup carrot, julienned
- 1/2 cup broccoli, chopped finely
- 1/2 cup capsicum, thinly sliced
- 1/2 cup zucchini, julienned
- 1 cup bean sprouts
- 125g Pad Thai rice noodles
- 1/4 cup chives, cut into 3cm lengths
- 1/2 cup roasted unsalted peanuts
- Lime wedges (to serve)
Method
- In a small bowl, mix all sauce ingredients together and set aside.
- Heat 2 tbsp of oil in a large wok over high heat. Add onion and cook until transparent. Add the chicken and garlic, then cook until chicken is mostly cooked through.
- Push ingredients to one side of the wok, add a small amount of oil, and pour egg on empty side. Gradually tilt the wok and hold on heat to cook a thin layer of egg. Once cooked, cut into 1cm strips and mix in with chicken.
- Prepare the noodles according to packet directions.
- Add 1 tbsp of oil to wok, then add chopped vegetables, prepared sauce and cooked noodles. Cook for a further 3-4 minutes, mixing gently every minute or so until noodles soak up sauce.
- Quickly toss through the chives and half of the peanuts. Remove from heat.
- Serve immediately, sprinkled with remaining peanuts and lime wedges on the side.
Product used in recipe
- Squid Brand - Fish Sauce
