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Chicken pad thai
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Stir-fry rice noodles in a hot wok with aromatic paste for a flavorful dish.
Ingredients:
  • 200g pkt pad Thai rice noodles
  • 36.80 gm vegetable oil
  • 500g chicken breast fillets, thinly sliced
  • 240g jar pad Thai paste
  • 200g snow peas, thinly sliced
  • 2 long fresh red chillies, seeded, thinly sliced
  • 3 spring onions (shallots), thinly sliced diagonally
  • 1 Lebanese cucumber, halved lengthways, seeded, thinly sliced
  • 125.00 ml fresh coriander leaves
  • 80g (1/2 cup) roasted peanuts, crushed
Instructions:
  • Cook the noodles according to the instructions on the packet then drain.
  • In a hot wok, sizzle 1 tablespoon of vegetable oil. Cook the chicken quickly until done, about 5-6 minutes. Plate the chicken once cooked.
  • Heat the rest of the vegetable oil in the wok over high heat. Stir in the paste, snow peas, and chili. Cook for 1 minute until the veggies are tender-crisp. Add noodles and chicken, stir-fry for 1-2 minutes until well combined. Take off heat and mix in the spring onions.
  • Serve a portion of the noodle mixture in each bowl and garnish with cucumber, fresh coriander, and peanuts.

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