Chicken Pad Thai – the national dish of Thailand
- serves 2
Ingredients
- 250g sliced chicken breast (this also works well with beef, pork or just vegetables)
- 90g rice noodles
- 50g beansprouts
- 2 spring onions chopped
- 6tbsp fish sauce
- 3tsp tamarind sauce
- 2 tbsp sugar
- 2 tbsp preserved turnip (not essential)
- 2 eggs
- 1 tsp red chilli
- ½ lime
- 2 tbsp crushed peanuts
![](http://551.326.mywebsitetransfer.com/wp-content/uploads/2020/04/Thaikhun-Oxford-31-1024x683.jpeg)
Method
- Soak rice noodles for 30 minutes in room temperature water
- Heat and season the wok. Add chicken and stir fry for a few minutes.
- Add egg and stir fry. Before the egg is fully cooked, add the noodles, sugar and turnip. Stir fry until all ingredients are mixed well and noodles are wilted.
- Add the tamarind and season with fish sauce. Then add bean sprouts, green onions and the red chilli. Stir fry quickly to ensure everything is well combined.
- Remove from heat and serve with crushed peanuts and lemon wedge on the side and garnish with coriander
![](http://551.326.mywebsitetransfer.com/wp-content/uploads/2020/03/Thaikhun_Oxford-shoot_2020_02_17_080-1024x683.jpeg)
As you are aware Thaikhun has had to temporarily close its restaurants, takeaway and delivery service, but promises to be back open on George Street as soon as possible.