5 - Pad Thai with Chicken

 

Ingredients

Pad Thai is a true Thai recipe classic - and practically the country's national dish. Thankfully, it's as simple to make as it is a joy to eat. The cooking is quite speedy, so have all ingredients chopped and ready before cooking. With it's hot and sour flavours, try a medium dry white wine, like a fragrant pinot gris to match.
 

• 250g (8oz) packet wide Thai noodles
• Juice of 1 lime
• 1tbsp fish sauce
• 1tbsp brown sugar
• 1tbsp tamarind paste
• 2tbsp peanut oil
• 6 boneless chicken thighs (skin on)
• 1 clove garlic, crushed
• 4 spring onions, sliced diagonally
• 2 small red chillis, deseeded and finely chopped
• 2 eggs, lightly beaten 
• 1 handful bean sprouts
• 45g (1 1/2oz) roasted unsalted peanuts, roughly chopped
• 4tbsp coriander leaves
• Lime wedges, to serve 

Method

1. Cover the noodles with boiling water and stand until tender. Drain and set aside. Mix the lemon juice, fish sauce, sugar, tamarind and 1tbsp of water in a bowl. Whisk to combine. 
2. Place a wok over a high heat and add half the oil. Place the chicken thighs in the wok, skin-side down, then cook for 3-4 mins on each side or until cooked through. Drain on kitchen paper, thinly slice, then set aside. 
3. Heat the remaining oil in the wok and add the garlic, spring onions and chillies and stir-fry for 2 mins. Add the chicken, noodles and lime juice mixture. Toss to combine. Slowly pour over the eggs. Stir-fry over a high heat for 1 min. Add the bean sprouts, toss well, and sprinkle with the peanuts and coriander.