PHAD THAI

This is the dish we will be preparing in cooking class on Tuesday and Wednesday next week . Place 250 gm of rice stick noodles in large heatproof bowl , cover with boiling water , leave until just tender , then drain. Lightly spray with cooking oil ,separate and set aside . Heat an oiled frypan and stir fry 500 gm of skinless chicken thigh fillets , thinly sliced . Add 1 tbs of minced garlic , 1 tbs of minced ginger ,you can add 2 small red chillies with seeds included , or a little sriracha ( optional ). Stir fry until the chicken is slightly browned . Now add 2 tbs of chopped palm sugar , 2 tbs of soy sauce , 1/4 cup ( 60 ml) of sweet chilli sauce , 1 tbs of fish sauce and 1 tbs of lime juice . Stir fry until the sauce thickens slightly . Add the drained vermicelli stick noodles , 3 spring onions sliced on an angle ,80 gms of bean sprouts and 80 gm of pea sprouts . Stir fry until hot . Serve with fresh corriander leaves , coarsely chopped .