Gluten and Dairy Free Chicken Pad Thai

Serves 2

Ingredients

  • 150g rice noodles
  • 1 chicken breast, cut into small cubes
  • 1 egg
  • 1 small onion, finely chopped
  • 1 spring onion, finely chopped
  • 1 red pepper, finely chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon chilli flakes
  • 1 tablespoon roasted peanuts, finely chopped
  • 1 teaspoon brown sugar
  • 2 teaspoons fish sauce
  • 2 tablespoons tamarindĀ sauce
  • 110ml water

Method

  1. Place the rice noodles in a bowl of bowling water for about 8 minutes, drain away the water and set the rice noodles aside
  2. In a small saucepan fry the garlic, pepper and shallots for a couple of minutes in a little oil
  3. Stir in the tamarind sauce, chilli flakes, water, sugar and fish sauce
  4. Bring to the boil then set aside to use later
  5. Add some olive oil to a wok and stir fry the chicken for 5 minutes on a high heat
  6. Turn down the heat to medium and stir in the beaten egg
  7. Cook for a couple of minutes
  8. Stir in the cooked rice noodles and the sauce you made earlier
  9. Add in the peanuts and spring onions
  10. Cook for a further minute and then serve