Wagamama Pad Thai Recipe
Make one of the most popular Wagamama noodle dishes at home with my super easy Wagamama Pad Thai recipe.
Servings: 2 people
Ingredients
For The Sauce
- 2 tablespoon sugar
- 2 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- ½ tablespoon tamarind paste
- ½ tablespoon rice wine vinegar
- 1 tablespoon ketchup
- 1 tablespoon fish sauce
Other Ingredients
- 250g chicken breast, finely sliced
- 2 garlic cloves, finely chopped
- 1 red chilli, finely sliced
- 1 red onion, finely sliced
- 100g shiitake mushrooms, sliced
- 150g mangetouts
- 225g rice noodles
- 1 egg
Instructions
- In your frying pan or wok, add in a drizzle of vegetable oil. Place it on medium heat.
- Add in your sliced chicken and fry for a few minutes until white and slightly golden.
- Remove your chicken and set aside (don't wash up your pan).
- Meanwhile, place your rice noodles in a bowl of boiling water and leave them in there based on the package instructions.
- Once they're al dente (or undercooked), strain them and set them aside in the strainer.
- Combine all of your sauce ingredients in a small bowl and set aside. Feel free to double the sauce if you like your stir-fries more saucy than dry.
- Place your wok or frying pan back on the heat and add in your vegetables and cooked chicken.
- Fry for a couple of minutes and then add in your noodles and sauce. Give everything a good mix until your ingredients are fully coated in the sauce.
- Make a little well in the middle of your frying pan and crack in your egg. Scramble it on high heat and then mix in with the rest of your noodles and ingredients.
- Serve up with any garnishes of your choice, and enjoy!