Slice the chicken breast across the grain into thin strips.
Place the rice noodles in a bowl and cover with boiling water. Leave to soften for 5 minutes so that they are 'al dente'. Rinse in cold water and drain well. Coat your hands in a tablespoon of oil and then run your hands through the noodles to help prevent sticking.
For the omelette: Heat a tablespoon of oil in a work and then carefully swirl to coat the surface. Add the beaten eggs to the pan and swirl to make a very thin omelette. Once cooked, run a knife around the egde of the wok and turn the omelette out. Slice the omelette into strips and then set aside.
Zest and juice two of the limes and then cut the remaining lime into quarters or small segments. Pick the coriander leaves from their stalks.
For the Pad Thai: peel and dice the garlic. Thinly slice the spring onions and the red chilli. Add the remaining oil to the wok and heat through. Add the sliced chicken and garlic and toss over a high heat. In turn, add the noodles, omelette strips, beansprouts, spring onions, shrimp paste, fish sauce, tamarind and the zest and juice of the two limes. Finish by adding the chilli powder and the sugar, tossing constantly over high heat.
Scatter the crushed peanuts, coriander leaves and quartered limes on top of the pad thai to serve.
«This dish usually has dried prawns in as well, hard to obtain but worth adding if you can find them.»
One of the most recognisable Thai dishes which is perfect for a quick 30 minute cooking class and easy to recreate at home. An insightful introduction into Thai cooking and the balancing of the fundamental taste senses: sweet, sour, salty and bitter. All ingredients in ...