Pad Thai

Chicken Pad Thai

Create our delicious and easy to follow recipe for Chicken Pad Thai.
	    
  • 30 MINS

    Cooking Time

  • Difficulty

  • 30 MINS

    Prep Time

  • null People

    Serves

Sauce Ingredients

  • 3 tbsps coconut sugar / muscovado sugar
  • 1/2 cup water
  • 1 tbsp Knorr Sinigang Mix Original
  • 1 tbsp fish sauce
  • 1 pc Knorr chicken cube

Egg Omelette

  • 2 pcs eggs, beaten
  • 2 tbsp fish sauce
  • 1/4 cup sliced leeks

Main Ingredients

  • 2 tbsps oil
  • 1 pc chopped red onion
  • 1 tbsp chopped garlic
  • 2 tbsps hibi (dried shrimp) -- optional
  • 1/2 cup chicken thigh, cut into thin strips
  • 1/2 cup shrimps, peeled with tail intact, deveined (optional)
  • 400 grams rice noodles, cooked according to package directions

Toppings

  • 1/2 cup fried cubed tofu
  • 1 cup beansprouts (togue), washed and properly drained
  • 1/4 cup garlic peanuts (or garlic and peanuts), roughly chopped
  • 2 tbsps toasted chopped garlic
  • bunch of coriander leaves

  1. Combine all ingredients for the sauce and bring to a simmer

  2. In a bowl, add eggs, fish sauce, leeks

  3. In a wok, cook egg until crispy

  4. Set aside and cut into strips

  5. In a wok, add oil, saute onions, garlic, shrimp

  6. Then add your cooked rice noodles and sauce

  7. Cook together with a thong or fork so you don't break the noodles

  8. To plate, transfer on a serving dish. Top with shredded egg omelette, peanuts and coriander leaves.

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Little BIG difference tip

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