Chicken Pad Thai

ingredients

• 1 bag of roasted peanuts †
• 1 Sriracha hot chilli sauce sachet (8ml) †
• 1 carrot
• 1 tamarind paste sachet (15g)
• 1 fish sauce sachet (15ml) †
• 80g mange tout
• 1/2 tsp dried chilli flakes
• 1 large British chicken breast fillet
• 2 garlic cloves
• 1 soy sauce sachet (8ml) †
• 1 lime
• 100g Thai rice noodles

method

Instructions for 2 [for 3] [for 4] portion recipe

1. Boil a kettle

Cut the chicken breast[s] into bite-sized pieces

1. Place the Thai rice noodles into a bowl and cover with boiled water

Set aside for 12-15 min to soften

Once softened, drain the noodles and set aside

1. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Add the chopped chicken with a pinch of salt and cook for 3-4 min or until starting to brown

1. While the chicken is cooking, slice the mange tout in half

Peel and finely chop (or grate) the garlic

Peel and grate the carrot[s]

1. Once the chicken is starting to brown, add the chopped garlic and cook for 1 min or until fragrant

Once fragrant, add the sliced mange tout and cook for 3-4 min or until starting to soften

Combine the soy sauce, fish sauce, Sriracha hot chilli sauce (can’t handle the heat? Go easy!), tamarind paste, 1 tbsp [2 tbsp] sugar and the juice of 1/2 [1] lime – this is your sauce

1. Once the mange tout has softened, add the drained Thai rice noodles and sauce to the pan and cook for 1-2 min further, stirring until everything is evenly coated in the sauce

Stir through the grated carrot – this is your chicken pad Thai

1. Crush the peanuts in the bag with a rolling pin

Cut the remaining lime into wedges

Serve the chicken pad Thai with the crushed peanuts and dried chilli flakes (remember to go easy if you’re not a fan of spice) on top

Garnish with a lime wedge

Enjoy!