Marion’s Kitchen Pad Thai, which includes:
– RICE STICK NOODLES
– PAD THAI SAUCE
– PEANUTS
2 tbsp vegetable or canola oil
400g (about 1 lb) chicken thighs, sliced into very thin strips
1 egg, lightly beaten
2 spring onions (scallions), white and green parts sliced into 3cm (1 inch) strips
juice of 2 limes, plus extra lime wedges, to serve
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