Quick and Easy Pad Thai

Quick and Easy Pad Thai


300g of chicken

150g of rice noodles

1 red onion

A thumb size of ginger

3 Garlic Cloves

30g of smashed cashew nuts

2 eggs

1 bag of sugar snap peas

A handful of coriander

Ingredients for sauce:

4tsbp of tamari or soy sauce

1tbsp of white wine vinegar

4tbsp of sweet chilli sauce

1tbsp of tomato ketchup

1tbsp of tamarind paste

5tbsp of brown sugar

1 lime squeezed


To begin with we roughly diced the onion, garlic and ginger and placed into a frying pan to cook for 2 minutes until the onions were translucent.

Once the onions are translucent add the chicken and cook for 8 minutes or until the chicken is cooked.

When the chicken is cooked add the ingredients for the Pad Thai sauce, cashew nuts and sugar snap peas and leave to cook on a low heat for 8 minutes.

Whilst the Pad Thai sauce is cooking put the rice noodles into a saucepan of boiling water and cook for 8 minutes.

When the rice noodles are cooked drain and return to the saucepan.

Before putting the Pad Thai mixture into the noodles add two eggs to the sauce and mix until the eggs is cooked.

Once this is done add to the noodles and scatter the peanuts in before plating up.