The Best Chicken Pad Thai

Step 1

Soak the rice noodles in hot water for about 30 minutes. The noodles should still be firm and very chewy.

Mix all sauce ingredients together in a small bowl until sugar dissolves then set aside.

Place remaining oil in wok. Over medium-high heat, stir-fry chicken, then remove. Add in onion, ginger and garlic, sauté until transparent. Add you chicken back into the pan.

Add the noodles, as you stir-fry them, drizzle the sauce over a little at a time. Lift and turn the noodles very gently (or they will break up) to combine all the ingredients as you stir-fry (approx 1-2 minutes).

Clear a space in the middle of the wok, crack eggs into it and stir-fry (like scrambled eggs) until they're cooked. The eggs will have made the wok a little dry, add a little more oil and spread it around.

The wok should be fairly dry at this point. If you find your noodles are sticking to the bottom of the pan, add a little more oil. Add bean sprouts, mixing well and stir-frying to combine. The noodles are cooked when they are soft, but still chewy in texture. If your noodles are still a little on the "hard" side, stir-fry a little longer over medium heat. If too sour, add a little white sugar, if too salty, add more lime juice. Remove from heat & serve immediately, placing the Pad Thai on the plate, sprinkle with spring onions, ground peanuts & basil.