Chicken Pad Thai Noodle Stir Fry

with Peanut Crumble

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Instructions

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1 Prep

Slice the chicken breast into thin strips. Peel and slice the shallots. Peel the carrot and cut it into matchsticks. Finely slice the spring onion, separating the white and the green parts. Peel and crush the garlic. Peel and grate the ginger. Rinse the bean sprouts.

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2 Mix, beat and soak

In a bowl, combine the soy sauce, sweet soy sauce, tamarind paste, fish sauce, brown sugar, honey and the juice of half of the limes. Slice the remaining limes into wedges. Add the eggs to a bowl and beat them lightly. Add the rice noodles to a large bowl and cover them with boiling water. Leave to soak for 5 min.

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3 Make peanut crumble

Heat a pan over a medium-high heat with a drizzle of vegetable oil. Add the peanuts and fry until golden, for 2 min. Transfer them to a chopping board to cool. Once cooled, chop them until they resemble crumbs. In a small bowl, mix them with the fried onion, chilli flakes (spicy!) and salt. This is your peanut crumble.

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4 Stir-fry

Heat a large pan or wok over a high heat with a drizzle of vegetable oil. Add the chicken and stir-fry for 2 min. Add the carrotshallots, the white parts of the spring onion, the garlic and the ginger. Stir-fry for 2 min further. If you're cooking for 3 or 4 people, you might want to use two pans.

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5 Add

Add the eggs and stir-fry for 1-2 min, scrambling the eggs with a spatula as you go. Drain the noodles and add them to the stir-fry. Add the sauce, the bean sprouts and most of the green parts of the spring onion (reserve some for garnish). Stir-fry for a final 2 min.

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6 Serve

Divide the Pad Thai among plates. Sprinkle with the peanut crumble. Garnish with the remaining lime wedges and spring onion.

Tips for fussy eaters

Prepare a separate mild stir-fry for them. Add vegetables, chicken and noodles.

Pro tip

Try not to overcook the vegetables or noodles!

Enjoy this Thai staple without having to pick up the phone or leave the house!

Cooking Time: 30 min

Cals 782 · Prot 58 · Carbs 91 · Fat 20

Dairy-Free

Ingredients

Number of people

Stir-fry

Chicken breast 400 Grams
Shallots 2 Pieces
Carrot 1 Piece
Spring onion 40 Grams
Garlic cloves 2 Pieces
Ginger 30 Grams
Bean sprouts 50 Grams
Eggs 1 Piece
Rice noodles 150 Grams
Vegetable oil 2 Tbsp

Sauce

Soy sauce 30 ML
Sweet soy sauce 15 ML
Tamarind Paste 15 Grams
Fish sauce 10 ML
Brown sugar 15 Grams
Honey 40 Grams
Lime 2 Pieces

Peanut crumble

Unsalted peanuts 40 Grams
Vegetable oil 1 Tbsp
Crispy onions 20 Grams
Chilli flakes 2 Grams
Salt 0.5 Tsp

Enjoy this Thai staple without having to pick up the phone or leave the house!

Cooking Time: 30 min

Cals 782 · Prot 58 · Carbs 91 · Fat 20

Dairy-Free

Instructions

photo

1 Prep

Slice the chicken breast into thin strips. Peel and slice the shallots. Peel the carrot and cut it into matchsticks. Finely slice the spring onion, separating the white and the green parts. Peel and crush the garlic. Peel and grate the ginger. Rinse the bean sprouts.

photo

2 Mix, beat and soak

In a bowl, combine the soy sauce, sweet soy sauce, tamarind paste, fish sauce, brown sugar, honey and the juice of half of the limes. Slice the remaining limes into wedges. Add the eggs to a bowl and beat them lightly. Add the rice noodles to a large bowl and cover them with boiling water. Leave to soak for 5 min.

photo

3 Make peanut crumble

Heat a pan over a medium-high heat with a drizzle of vegetable oil. Add the peanuts and fry until golden, for 2 min. Transfer them to a chopping board to cool. Once cooled, chop them until they resemble crumbs. In a small bowl, mix them with the fried onion, chilli flakes (spicy!) and salt. This is your peanut crumble.

photo

4 Stir-fry

Heat a large pan or wok over a high heat with a drizzle of vegetable oil. Add the chicken and stir-fry for 2 min. Add the carrotshallots, the white parts of the spring onion, the garlic and the ginger. Stir-fry for 2 min further. If you're cooking for 3 or 4 people, you might want to use two pans.

photo

5 Add

Add the eggs and stir-fry for 1-2 min, scrambling the eggs with a spatula as you go. Drain the noodles and add them to the stir-fry. Add the sauce, the bean sprouts and most of the green parts of the spring onion (reserve some for garnish). Stir-fry for a final 2 min.

photo

6 Serve

Divide the Pad Thai among plates. Sprinkle with the peanut crumble. Garnish with the remaining lime wedges and spring onion.

Tips for fussy eaters

Prepare a separate mild stir-fry for them. Add vegetables, chicken and noodles.

Pro tip

Try not to overcook the vegetables or noodles!

Ingredients

Number of people

Stir-fry

Chicken breast 400 Grams
Shallots 2 Pieces
Carrot 1 Piece
Spring onion 40 Grams
Garlic cloves 2 Pieces
Ginger 30 Grams
Bean sprouts 50 Grams
Eggs 1 Piece
Rice noodles 150 Grams
Vegetable oil 2 Tbsp

Sauce

Soy sauce 30 ML
Sweet soy sauce 15 ML
Tamarind Paste 15 Grams
Fish sauce 10 ML
Brown sugar 15 Grams
Honey 40 Grams
Lime 2 Pieces

Peanut crumble

Unsalted peanuts 40 Grams
Vegetable oil 1 Tbsp
Crispy onions 20 Grams
Chilli flakes 2 Grams
Salt 0.5 Tsp
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