Pad Thai - Honeybears
Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 15 minutes. Drain well. Heat 1 tablespoon oil in large wok over medium-high heat.
Ingredients
- 200g dried rice stick noodles
- 400g chicken breast fillets, trimmed and thinly sliced
- 3 garlic cloves, crushed
- 2 eggs, lightly whisked
- 1/3 cup Asia@Home pad Thai paste
- 2 tablespoons fresh lime juice
- 1 bunch chives, chopped
- 1 ½ cups (85g) bean sprouts
- 1 bunch coriander leaves picked
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