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Chicken Pad Thai

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45'
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Chicken Pad Thai
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Entrant
Thai

Not included in this recipe

Treenut

Servings

2 pieces
Egg
2 sachets
MAGGI® Magic Sarap® 8g
4 tablespoons
Vegetable Oil
1/4 kilograms
Chicken Thigh And Leg
4 cloves
Garlic
1 piece
Onion
1 piece
Red Chili
1/2 cups
Tofu
3 cups
Water
1/4 teaspoons
Peppercorn
1/2 teaspoons
MAGGI® Magic Sinigang Original Sampalok Mix
1 tablespoon
Brown Sugar
1 sachet
MAGGI® Oyster Sauce
1 tablespoon
Sesame Oil
200 grams
Rice noodles, cooked
1 cup
Beans, pinto, mature seeds, canned, drained solids, rinsed in tap water
4 stalks
Scallion
2 tablespoons
Peanuts
1 piece
Lime
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Go to instructions

Instructions

Step by step
2'
Step 1

Beat egg and season with ¼ sachet of MAGGI® Magic Sarap®. Heat 1 tbsp of oil in a pan and cook egg until barely set. Remove and set aside.

3'
Step 2

Season chicken with ¼ sachet of MAGGI® Magic Sarap®. Sauté chicken in 1 tbsp of oil until golden brown. Remove and set aside.

5'
Step 3

Sauté garlic, onion, chili and tofu in remaining 2 tbsp of oil. Pour water and simmer. Add remaining 1 ½ sachets of MAGGI® Magic Sarap®, pepper, MAGGI® Magic Sinigang Original Sampalok Mix, sugar, MAGGI® Oyster Sauce and sesame oil.

5'
Step 4

Stir in noodles, cover and cook over medium heat for 5mins.

EASIER STEPS

Use a large wok and high heat for added flavor and faster cooking.

5'
Step 5

Add egg, chicken, bean sprouts, spring onion and peanuts. Transfer on a serving plate and serve with lime.

SIMPLY GOOD TIP

Phad Thai is a popular street food noodle dish in Thailand with variety of toppings and garnishes.

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