Chicken Pad Thai

Name: Chicken Pad Thai
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4
Cuisine: Asian, Thai
Ingredients: 250 g dried rice noodles; ¼ cup caster sugar; ¼ cup tamarind puree; ¼ cup fish sauce; 1 tablespoon oil; 2 shallots, chopped; 2 cloves garlic, chopped; 250 g chicken breast fillet, sliced; 2 eggs, beaten; 50 g firm tofu, diced; 1 Continental Stock Pot Sensations Chicken Stock Pot; 1 pinch chilli powder; 2 tablespoons chopped garlic chives; ¼ cup toasted peanuts, finely chopped; 2 cups bean sprouts

The fish sauce and tamarind puree combine beautifully with sweet chili, garlic, and shallots and that’s just the beginning of this noodle flavour sensation.

15 Mins

Cooking Time
40 Mins

Prep Time
4 People

Serves

250 g dried rice noodles
¼ cup caster sugar
¼ cup tamarind puree
¼ cup fish sauce
1 tablespoon oil
2 shallots, chopped
2 cloves garlic, chopped
250 g chicken breast fillet, sliced
2 eggs, beaten
50 g firm tofu, diced
1 Continental Stock Pot Sensations Chicken Stock Pot
1 pinch chilli powder
2 tablespoons chopped garlic chives
¼ cup toasted peanuts, finely chopped
2 cups bean sprouts

Soak noodles as per pack instructions. Combine sugar, tamarind and fish sauce in a small bowl and mix well.
Heat oil in a wok or large frying pan, add shallots and garlic and fry until lightly browned. Add chicken and fry until cooked.
Push ingredients to one side and add eggs. Stir until cooked then add tofu, Stock Pot, chilli powder, chives, noodles and sauce. Continue to stir fry for 2-3 minutes until all ingredients are well combined and heated through.
Serve noodles topped with peanuts and bean sprouts with a wedge of lime.