Phad Thai (Very Simple Version) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This Phad Thai omits the prawns and tofu, but is very delicious nonetheless. This is the easiest recipe to make and has the nice fresh taste of coriander. Ingredients:
250 g rice noodles |
450 g chicken thigh fillets, sliced thinly |
1 garlic clove, crushed |
1 teaspoon fresh ginger, grated |
2 red thai chile, sliced thinly |
2 tablespoons palm sugar, chopped |
2 tablespoons soy sauce |
1/4 cup sweet chili sauce |
1 tablespoon fish sauce |
1 tablespoon lime juice |
3 green onions, sliced thinly |
1 cup bean sprouts |
1 cup snow pea sprouts |
1/4 cup coriander leaves, loosely packed |
Directions:
1. Place noodles in large heatproof bowl; cover with boiling water. Stand until just tender; drain.
2. Heat wok or large non-stick frying pan; stir-fry chicken, garlic, ginger and chilli, in batches, until chicken is browned.
3. Return chicken mixture to wok with sugar, sauces and juice; stir-fry until sauce thickens slightly. Add noodles, onion and sprouts to wok; stir-fry until hot. Serve phad thai sprinkled with coriander.
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