This is my version of a tangy Pad Thai with chicken and spinach. I excluded the chilli seasonings from the authentic Pad Thai recipe and keep the other key elements like the tamarind paste, fish sauce, peanuts, and of course the lime juice finishing! If you can’t handle spicy dishes but still wish to enjoy a tangy (and rather authentic) Pad Thai, this is the right recipe for you.
Serve 2
Ingredients you will need
200g dried flat rice noodles, cooked and drained
300g chicken thigh fillets, cut to thin strips
150g spinach (or replace 50g of spinach with bean sprouts for some extra crunchiness)
1 egg, whisked
3 spring onions, sliced
a handful of coriander, sliced
a handful of basil
1 tbsp cooking oil
3-4 lime wedges, to garnish
chopped peanuts, to garnish (optional)
Seasoning for noodles
1 tbsp fish sauce
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp tamarind paste
Seasoning for chicken
1 tsp dark soy sauce (optional)
2 tsp light soy sauce
1/2 tsp salt
1/4 tsp black pepper
Instruction
Cook the rice noodles in boiling water for 3-4 mins until al dente (or according to the packet cooking instruction) then drain the water.
Heat a tbsp of oil in a frying pan/wok over medium-high and pan fry the chicken fillet strips with the seasoning until the surface is browned.
Stir in the spinach then push them aside, add the egg and give it a quick stir until it becomes a fully cooked scramble egg.
Add the noodles and its seasonings with sliced spring onions, basil and coriander.
Stir fry for another 3-4 mins until the noodles are tender.
Garnish with lime juice and peanuts, serve warm.
