Chicken Pad Thai Recipe

If you have ever been to Thailand you probably will have tried this dish, in fact if you've eaten in a Thai restaurant you've probably had it! This is our take on the Thai classic (with a nod to Rick Stein) using our fabulous organic chicken...

Serves 2:

Ingredients:

• 200g Springfield Organics Chicken Breast cut into 1.5cm dices

• 175g Medium Rice Noodles
• 2 tbsp Thai fish sauce 
• 2Tbsp Tamarind water (Or 1 Tbsp Tamarind paste)
• 1 tbsp Muscovado sugar
• 2 tbsp sweet chilli sauce
• 1 Tsp chilli flakes
• 3 Tbsp Vegetable Oil (Or nut oil)
• 1 Tbsp Sesame Seed Oil
• 1 clove chopped garlic
• 1 egg, whisked
• 50g beansprouts
• 1 tbsp dried shrimp (optional)
• 4 spring onions cut lengthways in 1 inch strips
• Small handful fresh coriander, roughly chopped
• 50g chopped peanuts
• Lime wedges and fresh coriander to serve

Method:

• Put noodles into a pan of boiling water and cook for 3 minutes and drain, refresh with cold water, drain again and toss in a tsp of oil to prevent them sticking together, then set aside.
• Combine the fish sauce, tamarind water, chilli flakes, chilli sauce, palm (or brown) sugar in a small bowl, then set aside.
• Heat 2 tbsp of the vegetable and half the sesame oil in a wok, fry the chicken in batches until golden and set aside.
• Add the remaining oil to the wok and add the garlic and stir fry for 10 seconds. Then add the drained noodles and stir fry for a minute, push everything to one side of the wok and add the eggs and scramble in the base of the wok. Then add the bowl of pre mixed sauce, combine with the noodles and add the beansprouts, dried shrimps, fried chicken, spring onions, coriander and peanuts, combine and warm through. Serve Immediately and garnish with lime wedges and the coriander leaves