Pantry Pad Thai

marionskitchen.com

Kris VL

150g thin dried rice stick noodles;

1 tbsp vegetable oil;

¼ red onion, finely diced;

150g chicken thigh, cut into small cubes;

2 eggs, lightly whisked;

¼ cup finely sliced spring onion;

1 tbsp roughly chopped roasted cashews;

lime wedges, to serve;

chilli powder, to serve (optional);

Pad Thai sauce:;

2 tbsp brown sugar;

2 tbsp fish sauce;

2 tbsp white vinegar;

1 tbsp tomato paste

Directions at marionskitchen.com

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