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Ingredients

  • 250g Chang's Thai-style rice noodles (Pad Thai)
  • 2 tablespoons peanut oil
  • 2 eggs, lightly beaten
  • 3 garlic cloves, crushed
  • 2 teaspoons chilli garlic sauce
  • 1 onion, halved, thinly sliced
  • 1 chicken breast fillet, sliced
  • ¼ cup (60ml) lime juice, plus wedges to serve
  • 2 tablespoons fish sauce
  • 1 tablespoon grated palm sugar or brown sugar
  • 3 green onions (shallots), sliced on the diagonal
  • 1/3 cup chopped coriander
  • 1/3 cup (45g) unsalted peanuts, roasted, chopped

Pad Thai

By Suzanne Gibbs
  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes
Method

1. Prepare noodles according to packet directions. Drain and rinse under cold water. Drain again and set aside.

2. Meanwhile, heat 2 teaspoons of oil in a wok on high. Add egg and swirl to coat sides. Cook for 30 seconds, until set. Slice.

3. Heat remaining oil and stir-fry garlic, chilli sauce and onion for 1 minute. Add chicken and cook for 4 minutes, until cooked through. Add noodles and combined lime juice, fish sauce and palm sugar to heat through. Toss through egg, green onion and coriander. Scatter over peanuts and serve with lime.

Garlic can make blood vessels more flexible, helping to keep blood pressure down.

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