Chef Declan Creation Chicken Pad Thai
What You Will Need
Ingredients
- 2 chicken breasts, thinly sliced
- 1 packet Pad Thai noodles (rice noodles)
- 2 carrots, cut into matchsticks
- 1 bunch spring onions, sliced
- 5 eggs, lightly beaten
- 1 generous handful bean sprouts
Sauce Mix
- 2 tablespoons Lee Kum Kee Premium Soy Sauce
- 2 tablespoons Lee Kum Kee Panda Brand Oyster Sauce
- 1 tablespoon Lee Kum Kee Pure Sesame Oil
- 2 teaspoons Lee Kum Kee Chiu Chow Chilli Oil
- 1 tablespoon Lee Kum Kee minced garlic (or garlic sauce)
Made with
Lee Kum Kee products
.jpg?h=65&iar=0&mh=185&mw=52&w=52&hash=7302222F427AC4FF3494A50F5FB92250)
How to make it
-
Prepare the sauce: In a small bowl, mix together all the sauce ingredients (Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Panda Brand Oyster Sauce, Lee Kum Kee Pure Sesame Oil, Lee Kum Kee Chiu Chow Chilli Oil, and Lee Kum Kee Minced Garlic). Set aside.
-
Cook the chicken: Heat a large wok or pan over medium-high heat. Cook the sliced chicken with half of the garlic until fully cooked and lightly browned. Remove and set aside.
-
Prep vegetables and eggs: In the same wok, scramble the 5 eggs. Remove and set aside. Quickly stir-fry the carrot matchsticks and most of the spring onions for 1–2 minutes.
-
Soak the noodles: Meanwhile, pour boiling water over the Pad Thai noodles and let them soak for 8 minutes (or according to packet instructions). Drain well and set aside.
-
Combine everything: Return the chicken and scrambled eggs to the wok. Add the drained noodles, bean sprouts, and the prepared sauce. Toss everything together vigorously for 2–3 minutes until the noodles are well coated and heated through.
-
Serve: Remove from heat. Top with the remaining spring onions, fresh coriander, and crushed peanuts.