We are on day 3 of the whole chicken challenge. Who does not love a quick Pad Thai!? Which is exactly what I am going to make tonight.
If you have followed the series, you will know that I have used halve a chicken on day 1 to make an Asian inspired noodle soup. I did not use all the meat and stored the rest in my fridge for another days use. The fact that the meat is slightly infused with Asian flavours, makes this perfect for a Pad Thai dinner. If you want to make this recipe and don’t have leftover meat, then use an uncooked chicken breast as specified in the recipe below.
The challenge has been to make a meal for one but there always seems to be leftovers? This Pad Thai is enough for 2 medium sized bowls. So this is perfect for all the couples out there!
This is most certainly not an authentic Pad Thai, but it is a very quick dinner with a punch of flavour!
- • For the sauce
- 100ml x chicken stock (I used the store-bought jelly)
- 1 Tbsp x soy sauce
- 1 Tbsp x fish sauce
- 3 Tbsp x brown sugar
- 3 Tbsp x peanut butter (I used smooth but crunchy will be fine as well)
- 1 Tbsp x fresh lime juice
- 1 Tbsp x rice wine vinegar (you can substitute with white wine vinegar)
- 1 Tbsp x Sriracha
- 1½ Tbsp x oyster sauce (optional)
- 1 tsp x minced ginger
- 1 tsp x minced garlic
- • For the stir fry
- 200g flat rice noodles (I was out of flat noodles and substituted with vermicelli rice noodles, it breaks easily so I wouldn't recommend it)
- 2 Tbsp x olive oil
- 2 x eggs, beaten
- 1 x chicken breast, cubed
- 5-6 x shrimps, peeled and deveined (this is p/person, increase the amount if you are cooking for more people)
- ½ x white onion, sliced thinly
- ½ cup x bean sprouts
- • For the stir fry
- Chopped fresh coriander
- Chopped peanuts
- Lime wedges
- For the noodles. Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Set aside until required.
- For the sauce. Whisk together sauce ingredients and set aside.
- For the stir fry. Preheat a wok over medium heat and add the oil.
- Add the onion and cook for about 1 minute.
- Add chicken breast and cook until lightly browned and mostly cooked through. (For those using leftover chicken, your cooking time is not relevant, just try to brown them slightly)
- Push the chicken over to one side of the skillet and pour the beaten eggs into the wok in the space you've created and use your cooking spatula like you would make scrambled eggs. When done, mix together with the chicken.
- Add the shrimp and keep cooking for about another minute.
- Add the noodles to the wok and pour the sauce over the noodles. Reduce the heat to medium low and cook until the sauce has thickened and absorbed in the noodles. Stir frequently, this should take about 5 minutes.
- Stir in the bean sprouts and remove from the heat.
- For serving. Spoon into a bowl or plate and top with your garnishes. (I like mine a bit more spicy, so I first added extra sriracha and then topped it with coriander, peanuts and a lime wedge.
Tips: I have seen similar recipes where people have added red bell peppers, julienne carrots and snow peas. I say go for it, this is not an authentic recipe. It is about using what you have got!