Chicken pad Thai | Woman and Home Magazine

Ingredients

• 180 g flat rice noodles
• 2 tbsp groundnut or vegetable oil
• 50 g peanuts
• 1 large chicken breast, cut into small
• chunks
• 3 banana shallots, finely sliced
• 2 garlic cloves, crushed
• 2 medium eggs, lightly beaten
• 2 tsp light soy sauce
• 100 g bean sprouts
• 4 spring onions, finely sliced
• Small bunch coriander, chopped
• Lime wedges and sliced chilli, to serve
• For the sauce:
• 2 tbsp tamarind paste
• 2 tbsp soft light brown sugar
• 1 tbsp fish sauce
• 1 tbsp sweet soy sauce (ketjap manis)
• ¼ tsp chilli powder, optional