Ingredients
- Rice noodles (300g)
- Coconut cream (270mL)
- Brown sugar (6 tbsp)
- Fish sauce (4 tbsp)
- Oyster sauce (3 tbsp)
- Sweet soy sauce (2 tbsp)
- Spring onion (4)
- Pad thai stir fry paste (240g/full jar)
- Carrots (2, small)
- Bean sprouts (2 handfuls)
- Capsicum (1)
- Chicken thigh fillets (400g)
- Tamarind puree (6 tbsp)
- Egg (1)
Method
- Put a pot of water on the stove to boil.
- Dice the chicken into pieces of 3-4cm.
- Put the stir fry paste and coconut cream into a pan and bring to a simmer on low-medium heat. Add the chicken.
- Cook the rice noodles as per the instructions on the packaging - it may vary by brand.
- Thinly slice the carrots, dice the capsicum and chop the spring onion whites into 1-2cm pieces. Cut the leafy green end of the spring onion into slightly longer pieces than this.
- Add the tamarind puree, oyster sauce, fish sauce, brown sugar and soy sauce to a bowl.
- In a wok on high heat, stir fry the carrots for 2 minutes. Then, add the spring onion whites and capsicums, and stir fry for 1 minute.
- Add the bowl of sauce to the wok and stir fry for another minute.
- Crack and add an egg to the wok and stir vigorously.
- Add the noodles to the wok and warm through. Then add the spring onion greens and stir through.
- Take the wok off the fire and add the bean sprouts.
- In a bowl, pour the stir fry then add the chicken and curry from the pan on the top and serve.
Product used in recipe
- ABC - Sweet Soy Sauce
- Squid Brand - Fish Sauce
- Valcom - Valcom Pad Thai Paste
