Chicken Pad Thai

• flat rice noodles↗150g g
• sunflower oil↗4 tbsp tbsp
• garlic cloves↗2

  minced

• red chili↗1

  finely sliced

• chicken↗2

  breasts, thinly sliced

• coriander½ small pack

  leaves gathered, stems finely chopped

• green onion↗60g g

  julienned (reserve some for serving)

• pickled radish, sliced2 tbsp tbsp

  (optional)

• chicken broth↗50ml ml
• sprouts100g g
• eggs↗2
• roasted unsalted peanuts60g g

  crushed

• soy sauce↗

  for serving

• fresh red chili↗

  sliced, for serving (optional)

• tamarind paste↗2 tbsp tbsp
• рибний соус↗2 tbsp
• легкий коричневий м'який цукор↗1 tbsp
• лайм↗1

  половина вичавлена, половина нарізана дольками для подачі

• сірча½ tbsp
• порошок чилі↗pinch

  (за бажанням)

Step-by-step instructions

1. 1

   Soak the noodles in warm water for about 20 minutes or until al dente, then drain. Meanwhile, prepare the sauce by mixing tamarind paste, fish sauce, sugar, lime and tamarind until smooth.

2. 2

   Heat half the oil in a pan or wok over medium heat. Add garlic and chili and stir‑fry for 30 seconds until fragrant. Add the chicken and cook for 5 minutes until browned. Add coriander stems, green onion and radish (if using) and stir‑fry for 1 minute. Add the soaked noodles, 50 ml chicken broth and the prepared sauce. Continue to stir‑fry quickly until the noodles start to crisp, then add the sauce. Mix everything and cook over high heat for 3 minutes until the noodles are done. Add more water if needed.

3. 3

   When the sauce has reduced, sprinkle the sprouts and gently fold them into the noodles. Push everything to one side of the pan, then pour the remaining oil into the empty side and crack the eggs. Fry for 2 minutes until the whites just set and begin to brown at the edges, then roughly stir the yolks with the whites. When the eggs are almost done, combine them with the noodles.

4. 4

   Sprinkle half of the peanuts and toss quickly. Divide the dish onto two plates, adding the remaining peanuts, green onion, lime wedges and soy sauce on the side.