Pad Thai Chicken




481 per portion


100g Pad Thai rice noodles (or use noodles of your choice)

2 tsps olive oil

150g carrot, sliced

150g white onion, chopped

1 red bell-pepper, sliced

2 garlic cloves, chopped

a large handful of beansprouts

500g chicken breast, cut into strips

2 eggs

1 spring onion, finely sliced

20g salted or roasted peanuts, chopped

3 lime wedges

for the sauce:

20g crunchy peanut butter

juice of 1 small lime

2 tbsps fish sauce

½ tbsp honey

2 tbsps soy sauce or tamari

1 tbsp rice wine vinegar

How To

Cook the rice noodles according to packet instructions. Rinse in cold water and drain well.

Mix the sauce ingredients in a bowl.

Heat the the olive oil in a large wok or frying pan, over a medium/high flame. Add the bell-pepper, carrots and onion. Stir-fry for 5 minutes.

Add the garlic and stir-fry for 2 minutes.

Add the beansprouts and stir-fry for 2 minutes. Transfer to a plate and set aside.

Add the chicken to the pan and cook over a high heat for 6-8 minutes, stirring frequently until cooked. Transfer to a plate.

Place the vegetables back into the wok. Crack 2 eggs into the wok and stir until scrambled. Transfer the cooked mixture to a plate and set aside.

Add the sauce mixture to the wok and heat through for 1 minute, stirring. Add the cooked vegetables, chicken and noodles into the pan with the sauce and stir well to combine.

Top with peanuts, spring onions and lime wedges.

Store any leftovers in an airtight container and refrigerate for up to 2 days.

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