Ingredients:
200 g rice noodles
200 g chicken breast, sliced
20 g bean sprouts
1 egg
1 lime
1/2 tsp chilli flakes
5 g cashew or peanuts
bunch spring onion, chopped and divide into two parts
Phad Thai Sauce
Directions:
1. Boil the rice noodles in hot water for 5 minutes. Strain the noodles, coat with a tsp of oil and set aside.
2. In a frying pan on a medium heat, add 2 tbsp of oil and sauté the chicken. When the chicken is almost cooked through, push it aside and fry the scrambled egg. Once the egg is cooked, mix together with the chicken.
3. Add the Phad Thai Sauce, rice noodles, half of spring onions and cashew nuts. Sprinkle with chili flakes.
4. Continue to stir fry for another 2 minutes, then add bean sprouts, mix for a minute then remove from the heat.
5. Place on a serving dish and garnish with chopped spring onions and lime wedges.
Phad Thai Sauce Ingredients:
3 tbsp tamarind juice concentrate (paste)
1/4 cup water
1/4 cup palm sugar or brown sugar
2 tbsp fish sauce
2 cloves garlic, minced
Mix them together in a small bowl before adding to the chicken and egg mixture.
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