Name: Pad thai
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 250 gram chang's thai-style rice noodles (pad thai); 2 tablespoon peanut oil; 2 eggs, lightly beaten; 3 clove garlic, crushed; 2 teaspoon chilli garlic sauce; 1 onion, halved, thinly sliced; 1 chicken breast fillet, sliced; 1/4 cup (60ml) lime juice, plus wedges, to serve; 2 tablespoon fish sauce; 1 tablespoon grated palm sugar or brown sugar; 3 green onions (shallots), diagonally sliced; 1/3 cup chopped coriander; 1/3 cup (45g) unsalted peanuts, roasted, chopped

Pad thai

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

250 gram chang’s thai-style rice noodles (pad thai)

2 tablespoon peanut oil

2 eggs, lightly beaten

3 clove garlic, crushed

2 teaspoon chilli garlic sauce

1 onion, halved, thinly sliced

1 chicken breast fillet, sliced

1/4 cup (60ml) lime juice, plus wedges, to serve

2 tablespoon fish sauce

1 tablespoon grated palm sugar or brown sugar

3 green onions (shallots), diagonally sliced

1/3 cup chopped coriander

1/3 cup (45g) unsalted peanuts, roasted, chopped

Method

1.Prepare noodles according to packet directions; drain. Rinse under cold water; drain again and set aside.

2.Meanwhile, heat 2 teaspoons oil in a wok on high. Add egg; swirl to coat sides. Cook 30 seconds, until set. Slice.

3.Heat remaining oil; stir-fry garlic, chilli sauce and onion 1 minute. Add chicken; cook 4 minutes, until cooked through.

4.Add noodles and combined lime juice, fish sauce and palm sugar to heat through. Toss through egg, green onion and coriander. Scatter over peanuts; serve with lime wedges.

Garlic can make blood vessels more flexible, helping to keep blood pressure down.
Note

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