Gluten and Dairy Free Chicken Pad Thai

Chicken Pad Thai

Course Main Course
Cuisine Thai
Servings 2 people

Ingredients
  

  • 150 g 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 tamarind sauce
  • 110 ml water

Instructions
 

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