High Protein Pad Thai Noodles

Nutrition values are AI-estimated based on ingredients.

• 160g flat rice noodles
• 400g boneless chicken thigh strips
• 1 tbsp cornflour or arrowroot starch
• 3 tbsp light soy sauce
• Salt and pepper to taste
• 1.5 tbsp oyster sauce
• 1 tsp fish sauce
• 2 tsp Sriracha or red chilli sauce
• 1 tbsp chilli crisp or flakes
• 1.5 tbsp tamarind pulp
• 1 tsp sugar
• 4-5 tbsp hot water
• 2 tbsp oil
• 8-10 cloves garlic, minced
• 1 medium onion, sliced
• 1 tsp grated ginger
• 1 tsp chopped chilli (optional)
• 100g oyster mushrooms, torn
• 1/2 cup carrot strips
• 1 cup spinach
• Large handful of basil leaves
• 3-4 spring onions, diced
• 2 tbsp crushed peanuts

1. 1Soak the flat rice noodles in hot water for 4-5 minutes, then drain and set aside.
2. 2Marinate the chicken strips with cornflour, soy sauce, salt, and pepper, and rest for 10 minutes.
3. 3Whisk all stir-fry sauce ingredients together until smooth.
4. 4Heat 2 tbsp oil in a large pan or wok, then fry the marinated chicken pieces on high heat for 3-4 minutes until golden brown, and remove to set aside.
5. 5Add more oil to the pan if needed, then sauté minced garlic, chopped red onion, minced ginger, and chopped chilies briefly.
6. 6Add sliced mushrooms, julienned carrots, and fresh spinach leaves to the pan and stir-fry with the aromatics.
7. 7Return the fried chicken pieces to the pan with the vegetables.
8. 8Add the soaked and drained rice noodles, followed by the prepared stir-fry sauce, to the pan.
9. 9Toss everything vigorously on a high flame for about a minute, ensuring the noodles and other ingredients are fully coated in the sauce.
10. 10Sprinkle a generous amount of fresh basil leaves, chopped spring onion greens, and crushed peanuts over the noodles.
11. 11Give the dish a final toss to incorporate the garnishes before serving hot.

These instructions are our analysis of the original video. Watch on YouTube →