泰式炒河粉

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Portions

Serves 2 ppl

Ingredients

• Chef’s Choice Rice Noodles 3mm – 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

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.

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