Authentic Pad Thai
Today we're going for an authentic tasting Pad Thai. Almost a traditional dish of Thailand and so fresh and light - perfect for spring. Dine in this evening and celebrate Thai cuisine as part of International Dining Week.125g (half a 250g pack) rice noodles
3 tbsp lime juice about 2 limes
½ tsp cayenne pepper
2 tsp light muscovado sugar
1/2 cup of chicken stock
2 tbsp vegetable oil
200g chicken breast, sliced thinly
4 spring onions, sliced
25g salted peanut, finely chopped
a small handful of coriander leaves
1 or 2 lime, cut into wedges
Sinclair Condiments sweet chilli sauce
- Put the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water.
- Put the lime juice, cayenne, chicken stock and sugar in a bowl and mix well. Have all the other ingredients ready by the cooker.
- Heat the oil and fry the chicken. Add the spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.
- Pile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.