From Anne's Food Serves 2
chicken - 3 thigh fillets or one breast
2 garlic cloves
vegetables - for example, a bit of zucchini, red or yellow pepper, snow peas, mushrooms...
200 g stick rice noodles
2 eggs
pad thai-sauce (homemade or shop-bought)
soy sauce
ancho chili powder
peanut oil
to serve:
peanuts
fresh coriander
sriracha hot sauce
Cut the chicken into bite-sized pieces. Finely mince the garlic. Cut all the veggies in thin sticks or slices. Soak the rice noodles in hot water until soft - the time will depend on how thick they are. Beat the eggs in a bowl.
Heat some peanut oil in a wok or large frying pan. Fry the chicken and garlic for a few minutes. Add the veggies and stir-fry for a few more minutes. Move everything in the pan to the side to get some room for the eggs, then add them. Stir them a little, so you end up with a scrambled omelet. When the eggs are set, add pad thai-sauce, noodles, soy sauce and some chili powder. Stir everything and season with more spices if you'd like.
Serve straight away, with fresh coriander, chopped peanuts and some hot sriracha sauce. A wedge of lime is also nice! |