Classic Thai street food!
I have only been to Thailand once, but when I was there I ate Pad Thai pretty much every day, for lunch or dinner.
Ingredients
Pad Thai sauce
4 tbsp. soya sauce
1 tbsp. sugar
Juice from 2 limes
2 tbsp. fish sauce
Pad Thai
400 g rice noodles
Oil for frying
600 g chicken tenderloins, diced
500 g wokmix (frozen veg mix)
150 g bean sprouts
2 eggs, beaten
Extras
Peanuts
Lime wedges
Parsley or cilantro for garnish (optional)
Approach
Pad Thai sauce
Stir the ingredients together and set it aside.
Pad Thai
Put the noodles in a bowl and cover them with boiling water. Leave the noodles to soak in the water for about 8 minutes.
Fry the chicken in oil in a sauté pan or wok. Add the wokmix vegetables and bean sprouts. Pour the pad thai sauce in and add the noodles. Mix gently. Turn down the heat and add the beaten eggs and mix well until creamy. Serve immediately with peanuts, lime and cilantro/parsley. Enjoy!
