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Ingredients
- 150 g rice noodles (approx. 3 mm wide)
- 150 g chicken breast without skin
- 1 small carrot (approx. 60 g)
- 3 cloves garlic
- 1 handful fresh coriander
- 1 stalk spring onion (approx. 20 g)
- 30 g unsalted peanuts
- 2 tbsp rapeseed oil
- ½ tsp chili flakes
- 2 pcs. eggs (size M)
- 50 g mung bean sprouts
- 1 pinch fine table salt
- 40 ml fish sauce
- 3 tbsp brown cane sugar
- 2 tbsp lime juice
- 1 pc. lime (for serving)
Method
- 1Cut the chicken breast into thin strips. Peel the carrot and also cut it into fine sticks (julienne). Peel and finely chop the garlic, and finely chop the coriander. Cut the spring onion into pieces about 2 cm long, halving the thicker white part lengthwise.
- 2Place the rice noodles in a bowl. Bring enough water to a boil in a kettle or pot and pour the boiling water over the noodles. Set aside and let steep.
- 3In a small bowl, thoroughly mix all ingredients for the sauce (fish sauce, cane sugar, and lime juice). Stir occasionally to ensure the sugar dissolves completely.
- 4Once the noodles are soft, drain them. Heat a large pan or wok without fat. Roast the peanuts in it for 1–2 minutes over medium heat until fragrant. Transfer the roasted peanuts to a small bowl. Return the pan to the stove and heat 1 tbsp of rapeseed oil in it. Add the chicken strips, lightly salt them, and fry until golden brown for about 2–3 minutes on each side. Remove the meat from the pan and set aside.
- 5Heat the second tablespoon of oil in the pan. Add the chopped garlic and chili flakes and fry for about 30–60 seconds over medium heat. Add the carrot sticks and fry for 1 minute. Crack the eggs directly into the pan and scramble for approx. 60–90 seconds, stirring constantly, until they have the consistency of moist scrambled eggs.
- 6Now add the drained noodles, mung bean sprouts, spring onions, the fried chicken, and the prepared sauce to the pan. Cook everything for 1–2 minutes over medium heat, stirring constantly, until the noodles have absorbed the sauce and are completely soft.
- 7Arrange the finished Pad Thai on three plates. Coarsely chop the roasted peanuts and sprinkle over each portion. Garnish with fresh coriander and serve with lime wedges.
