Pad Thai Chicken Strip Noodles

Prep time
15min
Cook time
15min
Serves
6

 Packed with vibrant flavours and a satisfying crunch, it’s a dish that’s sure to please.

Ingredients:

  • 8 - 12 chicken strip pieces
  • 250g rice noodles
  • 2 large eggs, beaten
  • 2 tablespoons vegetable oil
For the sauce:
  • 3 Tbsp (45ml) fish sauce
  • 2 Tbsp (30ml) tamarind paste
  • 2 Tbsp (30ml) brown sugar
  • 2 Tbsp (30ml) lime juice
  • 2 cloves garlic, minced
  • 2 Tbsp (30ml) soy sauce
Garnish:
  • ½ cup (125ml) peanuts, chopped
  • ¼ cup (60ml) fresh coriander, chopped
  • ¼ cup (60ml) spring onions, sliced
  • ¼ cup (60ml) bean sprouts
  • ¼ cup (60ml) carrots, julienned
  • 1 lime, cut into wedges

Method:

  1. Preheat the oven to 180°C and bake chicken strips for 15 minutes.
  2. Soak the rice noodles in warm water for 10-15 minutes or according to package instructions. Drain well.
  3. In a small bowl, whisk together the fish sauce, tamarind paste, brown sugar, lime juice, garlic, and soy sauce.
  4. Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  5. Add the beaten eggs and scramble until just set. Add the drained rice noodles and the prepared sauce to the skillet. Stir-fry until the noodles are coated in the sauce and heated through. 
  6. Add the bean sprouts, green onions, carrots, and chopped peanuts. Stir-fry for an additional minute. 
  7. Top with sliced chicken strips. Serve.