Pad Thai with Chicken

1. 1 Rice noodlespack 400 g ≈ $2.80 70 g
2. 2 Chicken breast filletpack 800 g ≈ $7.23 155 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Peanutspack 200 g ≈ $1.80 15 g
5. 5 Green onionspack 50 g ≈ $1.30 15 g
6. 6 Soy sauce 15 ml
7. 7 Lime≈ $5.00 per kg 25 g
8. 8 Sugar 8 g
9. 9 Sriracha 6 ml
10. 10 Garlic≈ $10.00 per kg 5 g
11. 11 Sunflower oil 10 ml
12. 12 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Soak rice¹ noodles in hot water for 6–8 minutes until pliable, then drain in a colander.

2. Mix soy sauce, lime⁷ juice, sugar, chili flakes, and 2 tablespoons water until sugar dissolves.

3. Slice chicken² breast into thin strips, mince garlic¹⁰, chop green⁵ onion, and roughly chop peanuts⁴.

4. Heat oil in a wide skillet, sear chicken² for 5–6 minutes until white and crisped, then season with salt. Add garlic¹⁰ and cook 30 seconds more.

5. Push chicken² aside, pour in egg, and scramble quickly into soft curds.

6. Add noodles and sauce, stir-fry 2–3 minutes until noodles absorb the sauce and heat through.

7. Sprinkle with green⁵ onion and peanuts⁴, warm 30 seconds, then serve immediately.