150g thin dried rice stick noodles
1 tbsp vegetable oil
¼ red onion, finely diced
150g chicken thigh, cut into small cubes
2 eggs, lightly whisked
¼ cup finely sliced spring onion
1 tbsp roughly chopped roasted cashews
lime wedges, to serve
chilli powder, to serve (optional)
Pad Thai Sauce:
2 tbsp brown sugar
2 tbsp fish sauce
2 tbsp white vinegar
1 tbsp tomato paste
Soak the noodles in room temperature water for 20-30 minutes.
In the meantime, for the pad Thai sauce, combine the ingredients in a small saucepan over high heat. Bring to a simmer and cook, stirring every so often, for 5 minutes or until the sugar has dissolved and the sauce has thickened slightly.
When you’re ready to cook, bring a large pot of water to the boil. Have that boiling on the side.
Heat the vegetable oil in a wok or large frying pan over high heat. Add the red onion and stir-fry for 30 seconds. Then add the chicken and stir-fry until cooked. Pour in the egg and straight away, remove your noodles from the room temperature water and add them into the side pot of boiling water. Allow noodles to cook for 10-20 seconds and then use tongs to transfer the noodles straight into the wok. Pour over the pad Thai sauce and toss the whole lot together until well combined. Toss through the spring onion.
Divide among serving plates. Top with cashews and serve with a lime wedge and chilli powder, if using.