Easy Homemade Stir-Fry Sauce

Makes 2 cups

Get This -

1/2 cup soy sauce
1 cup chicken stock
1 tablespoon freshly grated ginger
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 tablespoon sugar
1 tablespoon oyster sauce
2 tablespoons cornflour mixed with 2 tablespoons water


Do This -

1. Adding all the ingredients (except the cornstarch mixture) into a saucepan.
2. Whisk together and bring to a boil.
3. Pour in the cornstarch mixture slowly, whisking to combine and then let simmer over medium heat for 3-4 minutes.

Pad Thai

This is a version of a recipe I found here.

Image found here

Serves 4

Get This -

250g rice stick noodles

500g chicken thigh fillets, sliced thinly
2 clove garlic, crushed
2 teaspoon grated ginger
1 red capsicum, sliced into thin strips and strips halved
1 large carrot, cut into matchstick
4 spring onions, sliced thinly
2 cups bean sprouts
1 or 2 red thai chilli, sliced thinly
2 tablespoons chopped palm sugar (or brown sugar)
2 tablespoon soy sauce
2 tablespoon rice wine vinegar
1 tablespoon fish sauce
1 tablespoon lime juice
3 eggs
fresh roughly chopped coriander leaves
chopped peanuts
Chilli flakes and sesame seeds (optional)

Do This -

• Prepare rice noodles according to directions listed on package.
• In a mixing bowl, whisk together sugar, soy sauce, rice wine vinegar, lime juice and fish sauce, set aside.
• Heat oil in a wok or large and deep non-stick pan over medium-high heat. 
• Once hot add chicken and saute until cooked through, about 4 - 6 minutes. Transfer to a plate, leaving oil in pan. 
• Add capsicum and carrots and saute 1 - 2 minutes then add garlic, ginger, spring onions and bean sprouts saute 1 minute longer. 
• Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. 
• Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.

Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.