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Marion’s Kitchen Pad Thai Kit, which includes:
– RICE STICK NOODLES
– PAD THAI SAUCE
– PEANUTS
1 tbsp vegetable oil
400g (14 oz) chicken thigh fillets, thinly sliced
2 tbsp dried shrimp
50g (2 oz) firm tofu, finely diced
2 eggs, lightly whisked
½ cup sliced Chinese garlic chives os spring onion (scallions) batons
¼ cup bean shoots
chilli powder, to serve
lime wedges, to serve
Soak the dried shrimp in water for 15 minutes to soften slightly. Drain and discard the water.
Meanwhile, cook the RICE STICK NOODLES in a large pot of boiling water for 7-8 minutes or until just tender. Drain and rinse under cold water to stop them cooking further, then set aside for later.
Heat the oil in a wok or large frying pan over high heat. Add the chicken and stir-fry until just cooked. Now go in with the softened dried shrimp and tofu, stir-frying the ingredients for another 30 seconds or until warmed through. Move everything to one side of the pan and add the egg into the empty side. Spread the egg around and allow it to set and get golden on the bottom, then break up the egg and mix through the other ingredients. Add the noodles and my PAD THAI SAUCE. Stir-fry everything until it’s all well combined and glossy, then toss through the garlic chives or spring onion, followed by the bean shoots. Remove the pan from heat and divide noodles among serving plates.
Roughly chop the PEANUTS and sprinkle over the noodles. Serve with chilli powder and lime wedges.
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