Ingredients
500 g pad Thai wide flat rice noodles, dried
3 tbsp peanut oil
4 cloves garlic, finely chopped
½ tsp SIDS CRAZY SALT
2 chilli, sliced
1 pinch dried chilli flakes
1 onion, diced
500 g chicken thighs, sliced in strips
1 tbsp Shaosing rice wine
35 g snow peas, julienne
2 orange capsicums, julienne
1 carrot, julienned
2 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp fish sauce mixed with 1 tsp brown sugar
3 spring onions, sliced on a 45° diagonal
Directions
Cook the noodles to al denté as per packet instructions. Drain and refresh under cold water, drizzle 1 tablespoon oil over, mixing well to stop the noodles from sticking, then set aside.
Heat a wok over high heat and add the remaining oil. Add the garlic, chilli, SIDS CRAZY SALT, chilli flakes and onions then stir-fry for a few seconds to release their aroma. Add chicken thighs and stir for 2 minutes. As the chicken starts to brown at the edges and turn opaque, add the rice wine.
Add the snow peas, capsicums and carrots then toss together and stir well for 2 minutes. Add the noodles and toss well for 1 minute, then season with oyster sauce, soy sauce and fish sauce mixture then toss well for 1 minute.
Garnish with the spring onions and serve immediately.
