Pad Thai with chicken

The delectable low-calorie Thai classic

Thailand

Main course
2 persons
30
Mild

You've found our favourite recipe for Pad Thai with chicken! Pad Thai is a classic and much-loved dish from Thai cuisine, known for its delicate balance of sweet, sour, salty and spicy. In this simple and flavourful recipe, we combine juicy chicken with rice noodles, crunchy vegetables and a delectable sauce that is sure to delight your taste buds. Whether you are an experienced chef or taking your first steps in the kitchen, this Pad Thai with chicken is a guaranteed hit that everyone will enjoy!

Ingredients

- g Rice Sticks 3 mm (M)

- ml Tamarind Paste

- teaspoon Crushed Chillies Extra Hot

- Fish Sauce

- Gula Djawa Palm Sugar

- Fried Garlic

250 g chicken, diced

100 g firm ''firm'' tofu patted dry and cut into 1 x 1 cm cubes

2 green onions cut roughly (chop 1 handful for decoration)

1 shallot, finely chopped

2 cloves of garlic, finely diced

0.5 tsp ground pepper

0.5 chicken stock cube

1 egg

125 g bean sprouts

Handful of peanuts shelled and chopped into pieces

Half a lime for serving

Preparation method for Pad Thai with chicken

1.   Start by soaking the rice sticks. Do this in water at room temperature. This way, the rice sticks do not cook yet: it ensures that -when you need them- they are cooked quickly and will cook nicely evenly.
2.   Season the chicken with pepper and garlic. Mix the sauce by mixing the tamerinde paste, fish sauce and chilli flakes, if desired.
3.   Fry the chicken in some oil until done and remove from the pan. In the same pan, fry the shallot and garlic. To this, add the sauce, half the chicken stock cube and palm sugar. Mix everything until the stock cube and palm sugar are dissolved. Shake the sauce into a bowl and clean the pan.
4.   Switch on the kettle. Put 1 tbsp oil in the (clean) pan and fry the tofu cubes and coarsely chopped green onion in it until golden brown. When the tofu and green onion are almost cooked, drain the rice sticks and shake the water just off the boil over the rice sticks. After a minute of soaking, these will be cooked. Shake off again and add to the tofu and spring onion in the pan.
5.   Add the sauce to the pan and wok until all the ingredients are nicely mixed together. Is this a bit difficult due to the long rice sticks? Then take a pair of (clean) scissors and cut the noodles into pieces. You will see that mixing is much easier.
6.   Once everything is mixed, slide the noodles to one side of the pan so that a piece of the bottom of the pan is free. Tap an egg into the pan and make this into a scrambled egg. When the egg is cooked, you can stir it through the noodles.
7.   Then add the cooked chicken and d