Easy Pad Thai
EASIER THAN TAKEAWAY!
Easier than it looks and cheaper than ordering it. Rice noodles, egg, peanuts, and pad thai sauce from a jar. Takes 25 minutes once you get the hang of it, costs about $11. Good one to learn if you like Thai food.
EASY PEASYWHY THIS ROCKS
No weird ingredients, super fast, and tastes like a million bucks (but costs next to nothing). It's a proper meal that'll impress your mates and conquer your hunger.
WHAT YOU NEED
Total Estimate: $11
LET'S DO THIS
First things first, let's get the chicken sorted. Get a chopping board and a sharp knife. Place the chicken breast flat, then carefully slice it into small, thin strips. Smaller pieces cook quicker and are less intimidating! Keep fingers tucked in, go slow.
Heat up a large frying pan or wok over medium-high heat. Add 1 tablespoon of peanut oil. Once it's shimmering (you'll see it moving, but not smoking!), carefully add your chicken strips. Stir-fry for about 5-7 minutes until it's completely white and cooked through. **SAFETY FIRST: Make sure there's no pink bits at all. Cook to 75°C internal temp if you have a thermometer, or just make sure it's white all the way through.**
Push the cooked chicken to one side of the pan. Crack the two eggs directly into the empty side of the pan. Scramble them with your spatula for about 1-2 minutes until they're cooked through and chunky. Then, mix them in with the chicken.
Add the Straight to Wok rice noodles to the pan. These don't need pre-boiling, which is a massive win! Pour in the 4 tablespoons of sweet chilli sauce and 2 tablespoons of soy sauce. Toss everything together really well with your spatula, making sure the noodles separate and get coated in the sauce. This is where the magic happens!
While the noodles are soaking up the flavour (about 2 minutes), quickly chop your spring onions into small rounds. Get your bean sprouts ready. These are going in near the end for that fresh crunch.
Throw the chopped spring onions and bean sprouts into the pan with the noodles and chicken. Give it all one last good stir, just for about 30 seconds, until they're just starting to soften but still have some crunch.
Take the pan off the heat. Dish out your epic Pad Thai into two bowls. Roughly chop the roasted peanuts (or just crush them a bit in your hand if you're feeling lazy) and sprinkle them over the top. Cut your lime into wedges and squeeze some fresh lime juice over each serving – it really brightens up the flavours!
Pat yourself on the back, mate. You just made Pad Thai! Dig in.
PRO TIP FROM THE CHAOS GOBLINS
Don't stress about exact measurements for the sauce; it's hard to mess up. Just give it a taste before serving and add a tiny bit more sweet chilli or soy if you want. It's YOUR Pad Thai, legend!
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