Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Pad thai sauce
- 3 tbsp tamarind paste
- 3 tbsp fish sauce
- 25 g palm sugar or brown sugar
- 2 tbsp lime juice
- 1 tbsp soy sauce
Noodles and protein
- 300 g dried rice noodles (about 5–6 mm wide)
- 500 g chicken breast, thinly sliced
- 2 cloves garlic, minced
- 3 tbsp vegetable oil
Vegetables and garnish
- 1 red capsicum, sliced into thin strips
- 150 g snake beans or green beans, cut into 5 cm lengths
- 3 spring onions, cut into 5 cm lengths
- 100 g beansprouts
- 30 g roasted peanuts, crushed
- 1 long red chilli, finely sliced (optional)
- lime wedges, to serve
Method
Prepare
Soak the rice noodles in a large bowl of room-temperature water for 10 minutes until pliable but still firm, then drain well.
While noodles soak, whisk together tamarind paste, fish sauce, sugar, lime juice, and soy sauce in a small bowl until the sugar dissolves. Taste and adjust—it should be balanced between tangy, salty, and slightly sweet.
Slice the chicken thinly (about 5 mm). Mince the garlic. Slice capsicum and chilli, cut beans and spring onions, and crush peanuts.
Cook
Heat a wok or large frying pan over high heat until smoking, about 2 minutes. Add 1½ tablespoons oil.
Add minced garlic and stir for 10 seconds until fragrant, then add chicken in a single layer. Let it sit undisturbed for 1 minute to seal, then toss and cook for 3–4 minutes until just cooked through. Transfer to a plate.
Add remaining 1½ tablespoons oil to the wok. Add capsicum and snake beans, toss for 2 minutes until bright and just tender.
Add drained noodles and the pad thai sauce. Using a wooden spoon or spatula, toss and break up the noodles constantly for 2–3 minutes until they're coated, heated through, and no longer clumped.
Return the cooked chicken to the wok, add spring onions and beansprouts, and toss for 1 minute until everything is hot and combined.
Divide among four bowls. Top each with crushed peanuts, sliced chilli if using, and serve immediately with lime wedges on the side.
