Ingredients

✅ 200 g wide rice noodles
✅ 2 tbsp oil
✅ 3 cloves garlic, finely chopped
✅ 200 g chicken breast, thinly sliced
✅ 2 eggs
✅ 100 g bean sprouts
✅ 4 spring onions, sliced
✅ 50 g chopped peanuts
✅Fresh coriander for garnish
✅ Lime wedges for serving

Pad Thai sauce

✅ 3 tbsp fish sauce
✅ 1 tbsp tamarind paste
✅ 2 tbsp palm sugar or brown sugar
✅ 1 tbsp light soy sauce
✅ 1 tsp chili powder (adjust to taste)

Method

• Soak the rice noodles in warm water for about 15–20 minutes, until soft but still firm. Drain and set aside.
• Mix the ingredients for the Pad Thai sauce in a bowl until the sugar has dissolved.
• Heat the oil in a large pan or wok over medium heat. Add the garlic and sauté for one minute, until fragrant.
• Add the chicken slices and cook until cooked through.
• Push the chicken to the side of the pan, crack the eggs into the empty side, and scramble them until set.
• Add the soaked rice noodles and pour the sauce over. Toss everything together so the noodles are evenly coated with the sauce.
• Add the bean sprouts and spring onions, and cook for an additional 2–3 minutes, until everything is well combined and heated through.
• Remove the pan from the heat, plate the Pad Thai, and sprinkle with chopped peanuts and fresh coriander. Serve with lime wedges.

Vegetarian variation with tofu

For a vegetarian version you can replace the chicken with 200 g firm tofu, cut into cubes. Fry the tofu cubes until golden on all sides, then follow the rest of the recipe as described.