Chicken Pad ( Thai Style )

:: You're aiming for the perfect mix of crunchy sprouts and nuts, succulent chicken, fresh green herbs and saucy, glistening noodles ::

  

 { Preparation & Cooking Time : 35 Min }
          Difficulty : Average
         Meal Type : Chicken
               Serves : 1-2

       Ingredients

• 2 boneless skinless chicken breasts 
  (approx 250g), thinly sliced into strips.
• 1 1/2 tablespoon (22.5 ml) sunflower oil

• 100g rice vermicelli noodles 
• 2 small carrots, julienned

• 1/2 cup Pad Thai sauce*

• a handful (approx 40g) beansprouts

• 2 egg

• 2 tablespoon roasted and salted peanuts, 
  roughly crushed using pestle & mortar

•  handful fresh chives, snipped into pieces

•  handful fresh coriander (cilantro)

           Preparation Method

1. First Heat 1 tablespoon oil over high heat in a large wok. and  Add chicken and,
  cook briefly, stirring vigorously, until just starting to brown.

2. Meanwhile set your noodles in a bowl of warm water to soak. The noodles should,
  just start to become pliable and lose their crispness, but should not be soft before ,
  you add it to the wok.and Add carrots to the wok and again cook briefly, 
  stirring all the time to keep the food moving, until carrots starts to soften slightly ,
  - note it should still be mostly crisp.

3. Now add your (not entirely soft) noodles to the wok, along with the remainder of the
  oil, stir briefly to coat with oil, then add sauce and stir, cooking for a few minutes until
  the noodles are cooked. This shouldn't take more than 2 - 3 minutes. Add beansprouts as
  well during this time.

4. Move the noodles up to the sides of the wok and crack an egg into the bottom of the
  wok. Leave to solidify slightly for approx 30 seconds, then stir the egg so that it
  scrambles and cooks through. This will take another 1 - 2 minutes. The egg should still
  be slightly soft and not cooked dry.

5. Stir again to mix the egg into the noodles, then add peanuts, chives and coriander.
  Stir everything one last time to combine, then serve at once, accompanied by lemon
  wedges and little bowls of soy sauce, chillies, peanuts and coriander.

 :: You can make your own Pad Thai sauce using a combination of fish sauce, 
     palm sugar, tamarind pulp and chillies or cheat and use store bought ::
         
               ENJOY