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Pad Thai - Chicken
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- Cook the rice noodles according to package instructions until al dente. Then rinse the noodles under cold water and set aside.
- Mix all the ingredients for the sauce in a small bowl and set aside.
- Heat the oil in a wok or large skillet over medium-high heat. Add tofu and cook until golden brown and crispy. If using chicken, add them and cook until they are cooked through.
- Move tofu and chicken to one side of the pan and crack the eggs on the other side. Stir the eggs until cooked and then mix them with tofu and chicken.
- Add carrot, red onion and chinese chives to the pan. Stir-fry for a few minutes until the vegetables are tender.
- Add the cooked noodles and sauce to the pan. Mix well until everything is evenly coated with the sauce.
- Add bean sprouts and half of the chopped peanuts to the pan and gently stir.
- Serve Pad Thai hot, garnished with the remaining peanuts, lime and fresh coriander.
- Add chili flakes for extra heat if desired.
Enjoy your homemade Pad Thai!