Chicken Pad Thai
Make the Moment
Perfect for your Friday night catch-up
Villa Maria Private Bin Pinot Gris matched with Chicken Pad Thai.
Ingredients
- 300 grams flat rice noodles (can substitute fettuccine noodles in a pinch), cooked al dente according to pack instructions
- 1 large boneless skinless chicken breast cut into bite-sized pieces
- Salt & pepper, to taste
- 1 cup fresh bean sprouts
- ¼ cup sliced white onions
- optional: peanuts
- 2 eggs
- ⅓ cup sliced green onions
- ⅓ cup coriander, roughly chopped
SAUCE
- ¼ cup tomato sauce
- 2 tablespoons sugar
- 1 teaspoon peanut butter
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons fish sauce
- 1 teaspoon minced garlic
- juice of 1 lime
- 1 teaspoon soy sauce
Method
- Season chicken with salt and pepper to taste. Cook chicken in a large wok or pan over medium heat, stirring throughout until cooked through (about 6-8 minutes), transfer chicken to a bowl and set aside.
- Whisk together all sauce ingredients and set aside. Crack eggs over a preheated pan (where you cooked the chicken) and allow to fry for about a minute, then break it up with a spoon and add the onions and bean sprouts. Add chicken and the sauce. Then add noodles, toss to coat the noodles in the sauce. Stir in green onions and coriander and garnish with peanuts if desired.
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I wasn’t fussy with the fresh vege ingredient measurements and just used what came in the packets. End result was ... absolutely delicious Lisa
