Ingredients
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200g Pad Thai Noodles
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200g Chicken ThighCut Into Bite Sized Pieces
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1 Cup Thai Basil Leaves
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2 Spring Onion Stems
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3 Garlic ClovesMinced
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1 Red ChilliDeseeded
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2 tsp Peanut Oil
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Sauce
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3 tsp Oyster Sauce
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1 1/2 tsp Light Soy Sauce
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1 1/2 tsp Dark Soy Sauce
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2 tsp Sugar
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2 tsp Water
Directions
Steps
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1
Done
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Pour boiling water over noodles in a large bowl and set aside for 5 minutes, and drain when ready. |
|
2
Done
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Heat oil in wok or pan over high heat. |
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3
Done
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Add garlic and chilli and cook for 10 seconds. |
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4
Done
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Add chicken and fry until cooked, around 2 minutes. |
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5
Done
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Add the onions and about 1 Tsp of the sauce and stir fry for 30 seconds, just to coat the chicken. |
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6
Done
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Add the noodles and sauce and cook for 1 minute until the water evaporates and the sauce has coated the noodles. |
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7
Done
|
If your noodles absorbs all the sauce liquid very quickly, this is probably because your noodles were a bit underdone. If this occurs, just add a splash of water and this not only helps finish cooking the noodles but also revitalises the sauce. |
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8
Done
|
Remove from heat and immediately add basil leaves, stir until just wilted, then serve immediately. |
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9
Done
|
SaucePut Sauce ingredients in a small bowl and mix to combine. |
