Easy Chicken Pad Thai

Ingredients

2 Tbs kecap manis
1 Tbs lemon juice
2 tsp fish sauce
200 g dried rice stick noodles
2 Tbs vegetable oil
1 carrot, peeled, cut into matchsticks
1 bunch choy sum, quartered lengthways
1/2 shredded chicken
1 spring onion, thinly sliced
2 eggs, lightly whisked
Bean sprouts, to serve

Method

Combine the kecap manis, lemon juice and fish sauce in a small jug. Place the noodles in a large heatproof bowl and pour over enough boiling water to cover. Set aside for 8-10 minutes or until tender. Drain well.

Meanwhile, heat half of the oil in a large frying pan over high heat. Add carrot and stir-fry for 2 minutes or until almost tender. Add choy sum and stir-fry for 1 minute. Transfer to a plate.

Heat remaining oil in the wok or pan. Add chicken and spring onion and stir-fry for 5 minutes or until the chicken is charred and heated through. Add the noodles and egg and stir-fry for 30 seconds or until the egg is just set. Return the choy sum mixture to the pan with the kecap manis mixture. Stir-fry for 30 seconds or until combined.

Divide the noodle mixture and bean sprouts among serving bowls.

Credits: Coles

Photo Credits: Coles