This pad thai is made with rice noodles, chicken, lime, peanuts and more. Ready within half an hour. Classic Thai streetfood, made in a wok.
The main thing:
Made by Véronique
Published at 2018-05-31, this recipe is for 4 people and takes 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 15-02-2021
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Rinse the leek and divide into thin rings. Rinse the pepper, remove the seeds and chop into quite large pieces. Chop the white cabbage into small strips. Peel the red onion and chop into thin rings.
Remove any excess fat or muscles from the chicken breasts and divide into cubes. Remove the seeds from the chili pepper, depending how hot you like it and finely chop the pepper.
Squeeze the juice from the limes and combine with soy sauce, caster sugar, finely chopped chili pepper and ketchup. Bring water to a boil and pour it over the noodles in a large bowl, cover with cling film and let the noodles soak for a few minutes.
The exact time depends on the type of noodles you're using.
Heat a bit of oil in a large wok and sauté the chicken cubes for a few minutes. Add white cabbage along with red onion, leek and bell pepper and sauté a few minutes more.
Meanwhile beat the eggs with some pepper and salt. As soon as the vegetables are a bit softer and the chicken is done, you can pour in the beaten eggs. Stir well so the eggs won't burn.
Drain the noodles, stir with a fork and add them to the wok along with the lime-sugar sauce. Season with pepper and salt and serve with peanuts. Enjoy!