Love Pad Thai but don’t want to get takeaway?
This super simple recipe will give you that authentic taste at home – it’s sticky, it’s saucy and has just the right amount of kick.
Make it for a simple dinner this week for friends or family.
Place noodles into a large bowl, cover with boiling water and wait until soft. Meanwhile, combine sweet chilli sauce, lime juice, fish sauce and brown sugar in a jug.
Heat a large non-stick frying pan. Add a little of the oil and cook chicken strips until lightly browned. Remove from pan and set aside.
Heat remaining oil and stir-fry shallots for 1 minute. Add drained noodles to wok and stir, then add sauce mixture and egg, toss until well combined. Return chicken to pan with bean shoots and cook until heated through.
Spoon into serving bowls. Sprinkle with nuts, coriander leaves. Yum!