Ingredients
- 250 gram rice noodles
- 2 chicken breasts
- 1 leek
- 1/4th white cabbage
- 1 chili pepper
- 1 red onion
- 2 limes
- 1 pepper (color of your choice, we’ve used a green bell pepper)
- 1 tablespoon brown caster sugar
- 2 tablespoons ketchup
- large dash of soy sauce
- large handful of peanuts
- sunflower or other neutral oil
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- citrus juicer
- 2 small bowls
- water kettle
- large bowl
- cling film
- large wok
- colander
Preparation — 15 minutes
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.
Finishing the pad thai — 15 minutes
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!
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