My (older) sis came to visit us today. It’s her birthday next week, so we took her to Japanese restaurant Wagamama’s for lunch. The three children had chicken katsu curry (loved the kiddies chop sticks!), and sis and I had pad thai.

Now I’m not one to blow my own trumpet, but this home made version of Pad Thai is better. It is an adaptation of a much more complex recipe, for my own lazy time-strapped and health conscious purposes. I reduced the peanut butter and sugar, added vegetables  – spring onions and red pepper, and some lime juice for more zing (and vitamin C!). It can also be adapted for anyone with digestive issues (see below for how)

Easy Pad Thai

SAUCE:

2 cloves garlic crushed, 1 teaspoon grated fresh ginger
1/3 cup chicken stock
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon sugar
2 tablespoons peanut butter
1 freshly squeezed lime juice
1 tablespoon rice wine vinegar/white wine vinegar

PAD THAI:
2 rice noodle nests
3 chopped spring onions, 1 chopped red pepper
1 large egg, beaten
2 chicken breast, cubed

handful of bean sprouts

Method:

1. Whisk together the sauce ingredients and set aside.
2. Cook noodles according to package direction. Rinse and set aside.
3. Heat a large frying pan or wok over medium heat and add some oil.
4. Add chopped chicken breast, spring onions and red pepper. Cook until chicken has browned and cooked through.
5. Push the chicken and veg over to one side of the pan and pour the beaten egg into the pan in the space you’ve created and use your cooking spatula to scramble the egg.
6. Add the noodles to the pan and then pour the sauce over the noodles.
7. Reduce the heat a little and cook for 3-5 minutes, stirring frequently. The noodles soak up the sauce and it will thicken.
8. Stir the bean sprouts in once everything has thickened and remove from heat.