Order Ingredients
Portions
Serves 2 ppl
Ingredients
- Chef's Choice Chantaboon Rice Sticks – 250 g
- Medium Size Raw Shrimp, shells removed – 10 to 15 pcs
- Boneless Chicken Breast chopped up into Small Pieces – 1
- Or Chicken thighs, chopped up into Small Pieces – 1 to 2
- Healthy Boy Light Soy Sauce – 1.5 tbsp
- Cloves Garlic, minced – 3 to 4
- Fresh Red or Green Chilies (to Taste), finely sliced – 1 to 2
- Grated Galangal or Ginger – 1 tsp
- Green Onions, sliced – 4
- Egg – 1
- Bean Sprouts – 256 g
- Roasted Unsalted Peanuts, chopped – 43 g
- KTC Sunflower Oil – 2 to 3 tbsp
- Lime Wedges for serving
Pad Thai Sauce Ingredients
- Ajinomoto Chicken Powder, Good-Tasting – 43 g
- Amoy White Rice Vinegar – 3 tbsp
- KTC Lime Juice – 1 tbsp
- Taikoo Brown Sugar – 3 to 4 tbsp
- Squid Brand Fish Sauce – 2 tbsp
- Healthy Boy Light Soy Sauce – 1 tbsp
- Cayenne Pepper – 1/4 tsp
Order Ingredients
Method
- Step 1: Put Chicken in a bowl and add Soy Sauce. Set aside.
- Step 2: Mix Pad Thai Sauce ingredients in a cup and stir well until the sugar is dissolved. Set aside.
- Step 3: Boil water in a pot and add Rice Noodles. Cook for approximately 6 minutes. Drain and refresh with cold water. Set aside.
- Step 4: Heat Oil in a wok; add Garlic, Chilli, and Galangal/Ginger. Cook for 1 minute. Add Chicken into it and stir-fry for 2 minutes. Add Shrimp and continue cooking for 2 to 3 minutes. Add 1 to 2 tbsp of Pad Thai Sauce. Add Egg and stir well to scramble.
- Step 5: Add noodles now along with 3 to 4 tbsp of Pad Thai sauce. Mix well. Keep on adding more sauce every two minutes and stir well. Cook for 8 to 10 minutes.
- Step 6: Add Bean Sprouts and Green Onion. Remove from heat and serve with Lime Wedges.