Ingredients
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250g dried rice stick noodles
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1 1/2 tablespoons rice bran oil
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350g chicken thigh fillets, fat trimmed, thinly sliced
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1 carrot, peeled, cut into matchsticks
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4 shallots, cut into 3cm lengths
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150g snow peas, trimmed, halved
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240g jar pad Thai paste
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2 eggs, lightly whisked
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65g (1 cup) bean sprouts, trimmed
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1/2 cup fresh coriander leaves
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55g (1/3 cup) roasted unsalted peanuts
Method
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1Prepare the noodles following packet directions. Drain.
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2Heat 1 teaspoon oil in a wok over high heat until just smoking. Stir-fry half the chicken for 3 minutes or until cooked through. Transfer to a plate. Repeat with the remaining chicken.
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3Heat remaining oil in the wok over medium heat. Stir-fry carrot and shallot for 1 minute. Add snow peas and pad Thai paste. Stir-fry for 1 minute or until vegetables are tender crisp. Make a well in the centre. Add egg. Stir-fry for 1 minute or until egg is almost cooked. Add noodles and chicken. Stir-fry for 1 minute or until combined. Top with the bean sprouts, coriander and peanuts.
Source: taste.com.au
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