Limey Bender Spicy Mango Chicken Pad Thai
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Ingredients:
- - 200 g rice noodles (medium thickness, soaked in warm water for 30 min, then drained)
- -150 g chicken breast (thinly sliced)
- -1 egg
- -1 mango cut into julienne strips
- -Finely chop one bunch of coriander
- -1/2 cup shredded carrots
- -1 lime
- -1 cup bean sprouts
- -1/4 cup green onions (cut into 1-inch pieces)
- -1 tbsp vegetable oil
For the Pad Thai sauce:
- -3 tbsp ketchup
- -2 tbsp fish sauce (or soy sauce)
- -1 tbsp oyster sauce
- -1 tbsp sugar
- -1 tbsp tamarind paste
- -1 tbsp water
- -Dash of white vinegar (like 1/2 tsp, for extra tang)
- -2 or 3 tbsp Lords Limey Bender hot sauce
Instructions:
1-Prepare sauce:
Mix ketchup, fish sauce, oyster sauce, sugar, tamarind paste, water, vinegar, and Lords Limey Bender hot sauce in a bowl. Set aside.
2-Cook protein:
Heat oil in a big pan or wok on medium-high heat. Add your chicken and stir-fry until it’s almost cooked through.
3-Add egg:
Push chicken to one side. Crack the egg into the pan, scramble it quickly.
4-Add noodles:
Toss the drained noodles into the pan. Stir quickly so they don’t stick.
5-Add sauce:
Pour the sauce all over and stir-fry everything together for about 2–3 minutes, until noodles are coated and soft.
6-Add veggies:
Throw in bean sprouts and carrots. Stir everything for another 30 seconds. Add the fresh mango julienne at the end.
7-Plate it:
Serve hot and garnish with the green onions and coriander. You can also add a wedge of lime on the side.