Pad Thai Chicken with Basil and Capsicum

Here’s simple and tasty stir fry from Thailand. There’s not a great deal of paste making or general faffery, so you’ll have your dinner in about 25 minutes. I timed myself. The rice noodles are a great way to soak up flavour and also make the dish bulk out and fill you up. If it weren’t for them I would have eaten the entire pan of chicken without a doubt! The taste is spicy, but not overpoweringly and I must say, the fish sauce is crucial, so when you read 5 tablespoons – put them in! Don’t worry, the dish doesn’t actually smell fishy at all!

200g flat rice noodles (dried)
600g chicken breast (cut into strips or large dice)
10-12 basil leaves
3 cloves garlic
3 tablespoons peanut oil
1/2 red capsicum (cut into strips)
1/2 green capsicum (cut into strips)
4 small Thai chillies (with seeds and thinly sliced)
6 spring onions (sliced)
5 tablespoons fish sauce
4 tablespoons unsalted peanuts (dry roasted and lightly crushed)

Cook the rice noodles to the packet instruction. Toss in a little peanut oil to keep them separate and set aside.

In a pestle and mortar, bash together the basil and garlic into a paste then set aside.

Heat a wok with the oil until hot then fry the chicken, capsicum, garlic/basil paste, spring onion and chillies rapidly for 3 minutes. Turn down the heat the medium low and cover. Cook for 5 minutes. Stir in the noodles and fish sauce and simmer for 2 minutes until the noodles are hot. Serve immediately.

Sprinkle with more fresh basil and then sprinkle with plenty of peanuts.

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