Chicken Pad Thai

1. 1 Rice noodlespack 400 g ≈ $2.80 70 g
2. 2 Chicken breast filletpack 800 g ≈ $7.36 155 g
3. 3 Eggspack 10 pcs ≈ $1.89 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 the rice¹ noodles in hot water for 6–8 minutes until pliable, then drain in a sieve.

2. Mix the soy sauce, lime⁷ juice, sugar, sriracha, and 2 tablespoons water until the sugar dissolves.

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

4. Heat the oil in a wide skillet and cook the chicken² for 5–6 minutes until opaque and lightly browned.

5. Push the chicken² to one side, pour in the egg, and stir quickly until softly scrambled.

6. Add the noodles and sauce and stir-fry for 2–3 minutes, tossing, until the noodles absorb the sauce and are hot.

7. Sprinkle with the green⁵ onions and peanuts⁴, heat for 30 seconds, and serve immediately.