Description
This homemade Pad Thai is an easy and delicious option that beats take-out any day. Your home will smell amazing!
Ingredients
- Oil, As Needed To Cook Eggs
- 4 whole Eggs
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Garlic
- 1 Tablespoon Ginger
- 500 grams Chicken Mince
- 2 whole Red Chilis
- 2 whole Shallots Or Spring Onions, Sliced
- 125 grams Rice Noodles
- Salt And Pepper, to taste
- Fresh Coriander Leaves, For Garnish
- 1 Tablespoon Crushed Nuts, To Serve
- Fresh Lime Juice, To Serve
- FOR THE SAUCE:
- 2 Tablespoons Fish Sauce
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Lime Juice
Preparation
Heat wok and when at right temperature (hold your hand over the wok above and you will feel the hot air rising), add oil and eggs. Season with salt and pepper. Cook eggs until done, cutting them into pieces with a wooden spoon as you go. Remove from wok and set aside.
Keep heat going and add sesame oil, garlic, ginger and chicken mince. Season with salt and pepper. Break up the mince with the spoon so it cooks faster and is cooked thoroughly.
Make the sauce by combining fish sauce, sugar and lime juice in a medium-sized bowl. Stir to combine and set aside.
Add chili and shallots, then return eggs to wok. Pour sauce in and stir to combine.
In a heat proof bowl, add enough boiling water to cover noodles and stir to break them up. Leave for approximately 4 minutes.
Remove noodles from the bowl, rinse and then cut into inch-long pieces with kitchen scissors. Add noodles to wok and stir through.
Serve with fresh coriander, shallots, nuts and a squeeze of fresh lime juice.
