Mains
Thai
ThaiPad Thai
Thailand's famous stir-fried rice noodles, from a quick chicken version using a jarred sauce to an authentic prawn pad thai with tamarind, palm sugar and pickled radish.
Dairy-free
Budget version
Chicken and rice noodles tossed in a shop-bought pad thai sauce with peanuts.
Per serving£2.45
Total cost£4.90
Time25 min
Ingredients for 2
- 150 g flat rice noodles
- 250 g chicken breast , sliced
- 2 egg , beaten
- 100 g pad thai stir-fry sauce , jarred
- 100 g beansprouts
- 3 spring onion , sliced
- 2 tbsp vegetable oil
- To serve
- 30 g roasted peanuts , crushed
- 1 lime , in wedges
Method
- Soak the rice noodles in hot water until pliable, then drain.
- Heat the oil in a wok and stir-fry the chicken until cooked through.
- Push the chicken aside, pour in the egg and scramble briefly, then mix together.
- Add the drained noodles and the jarred sauce and toss over a high heat for 2 minutes.
- Stir through the beansprouts and spring onions, then serve topped with crushed peanuts and lime wedges.
Equipment
- wok
The three ways, side by side
Budget
Chicken and rice noodles tossed in a shop-bought pad thai sauce with peanuts.
Better
A homemade tamarind and fish sauce dressing with prawns, tofu and fresh aromatics.
Ultimate
Street-style prawn pad thai with a cooked tamarind-palm sugar sauce, dried shrimp, pickled radish and garlic chives.
