Easy Pad Thai
Ching-He Huang's simplified pad thai, featuring easy-to-find ingredients and premixed veggies.
Ingredients
- 7 oz (200 g) flat rice noodles
- 1 tsp toasted sesame oil
- 10½ oz (300 g) chicken breast sliced into strips
- 1 tbsp dark soy sauce
- 1 tbsp cornflour
- 1 pinch sea salt
- 1 pinch ground white pepper
- 1 tbsp rapeseed oil
- 1 in (2.5 cm) piece fresh root ginger peeled and finely grated
- 1 tbsp Shaoxing rice wine
- 1 tbsp dark soy sauce
- 7 oz (200 g) bag mixed stir-fry vegetables (beansprouts, cabbage, red onion and carrots)
- 2 small spring onions trimmed and sliced into 1 in (2.5cm) pieces on the diagonal
- 1-2 tbsp oyster sauce
- 1 tbsp golden syrup
- 1-2 tbsp low-sodium light soy sauce or fish sauce
- ½ lime juiced
To garnish
- 1¾ oz (50 g) roasted, salted peanuts crushed
- 1 pinch dried chilli flakes
Instructions
- Bring a pan of water to the boil. Add the flat rice noodles and cook according to the packet instructions. Drain, refresh under cold water and drizzle over the toasted sesame oil. Set aside.
- Place the chicken strips in a bowl. Add the dark soy sauce and mix well, add the salt and ground white pepper and then dust with the cornflour.
- Heat a large wok over a high heat. Add the rapeseed oil and give it a swirl to coat the sides of the wok. Add the grated ginger and stir for a few seconds to release its flavour and aroma in the oil. Follow with the chicken and stir-fry for 1 to 2 minutes. Add the rice wine and dark soy sauce and cook for a further minute until the chicken is cooked through.
- Quickly follow with the crunchy mixed vegetables and spring onions and toss for 1 minute. Add the oyster sauce, golden syrup, light soy or fish sauce and lime juice. Follow quickly with the cooked rice noodles and toss well together. Cook for another minute until all the ingredients are coated well in the sauce.
- To serve, divide the noodles between 2 serving plates, garnish with the peanuts and chilli flakes and eat immediately.