Chicken pad Thai | Amoy | United Kingdom
Traditional Chicken Pad Thai dish combining Amoy pad thai stir fry sauce, Amoy light soy sauce and Amoy ribbon rice noodles
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Cooking tools:
- Wok
- Kitchen scale
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Spatula
- Measuring spoon
- Plate
Ingredients
- 300 g Pack Amoy straight to wok ribbon rice noodles
- - A sachet Amoy pad Thai stir fry sauce
- 2 tbsp Amoy light soy sauce
- 2 Chicken breasts, cut into cubes
- 1/2 tbsp Vegetable oil
- 1 Large egg, beaten
- 3 Spring onions, sliced (a handful)
- 1 tbsp Roasted peanuts, roughly chopped (a small handful)
- 15 g Fresh coriander, chopped (a handful)
- - Lime juice, to taste
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