Ingredients
- Chicken breast diced (500g)
- Fish sauce (90ml)
- Soy sauce (30-40ml)
- Rice vinegar (60ml)
- Crunchy natural peanut butter (3 tablespoons)
- Brown sugar (130g)
- Crushed peanuts (150g)
- Spring onion
- Crushed garlic (1-2 teaspoons)
- Bean sprouts (250g)
- Eggs (4x large)
- Pad Thai noodles (2x200g packets)
Method
- Cooked pad Thai noodles following instructions on packet. (Bring water to boil, add noodles, cook for around 7 minutes) drain once cooked and rinse with cold water.
- Mix soy sauce, fish sauce, rice vinegar, crunchy peanut butter, brown sugar in to a bowl and mix together.
- Cook chicken breast in a pan with some oil and the garlic paste.
- Either remove chicken breast, or move to the side in the pan once cooked. Add the eggs to the pan with a small amount of oil and scramble, be sure not to let the egg over cook so constantly move it around in the pan slowly cooking the egg to a scramble.
- Add the sauce, bean sprouts, chicken(if removed), cooked noodles and crushed peanuts and keep mixing until fully mixed.
- Turn pan heat down to a low heat and let everything cook together in the pan continuing to stir and mix. (Around 5 mins).
- Serve into a bowl, add chopped spring onion to the top and more crushed peanuts if desired.
- ENJOY! (The most important step)
Product used in recipe
- Squid Brand - Fish Sauce
