Chicken Pad Thai
A Thai dinner sized for one person, ready in 19 minutes. Roughly £3.00 a portion.
Per portion
Calories from protein 23%, carbs 46%, fat 31%. Estimated from the ingredients.
Roughly £3.00 a portion.
Method
- 1
Soak the rice noodles in boiled water according to packet instructions until just tender, then drain.
- 2
Mix the tamarind paste, fish sauce and sugar in a small bowl to make the sauce.
- 3
Heat the oil in a wok over high heat and stir-fry the chicken for 3–4 minutes until cooked through with no pink inside. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 4
Push to one side, crack in the egg and scramble briefly, then add the garlic and noodles and toss together.
- 5
Pour in the sauce, add the beansprouts and spring onion, and toss for 1–2 minutes until well coated and hot.
- 6
Season to taste, then serve scattered with the crushed peanuts, chilli flakes, and the lime wedge.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/chicken-pad-thai/
