Chicken Pad Thai Noodle Stir Fry

Name: Chicken Pad Thai Noodle Stir Fry with Peanut Crumble
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 2 Pieces of Shallots; 1 Pieces of Carrot; 40 Grams of Spring onion; 2 Pieces of Garlic cloves; 30 Grams of Ginger; 50 Grams of Bean sprouts; 1 Pieces of Organic Eggs; 150 Grams of Rice noodles; 2 Tbsp of Vegetable oil; 30 ML of Soy sauce; 15 ML of Sweet soy sauce; 15 Grams of Tamarind paste; 10 ML of Fish sauce; 15 Grams of Brown sugar; 40 Grams of Honey; 2 Pieces of Lime; 40 Grams of Unsalted peanuts; 1 Tbsp of Vegetable oil; 20 Grams of Crispy onions; 2 Grams of Chilli flakes; 1 Tsp of Salt

with Peanut Crumble

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

Cals 721 · Prot 65 · Carbs 80 · Fat 18

Family Friendly

30 min

Chicken Pad Thai Noodle Stir Fry with Peanut Crumble

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

Cals 721 · Prot 65 · Carbs 80 · Fat 18

Family Friendly

Ingredients

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

Organic Eggs 5*

1 Piece

Rice noodles

150 Grams

Vegetable oil

2 Tbsp

Sauce

Soy sauce 9*10*11*

30 ML

Sweet soy sauce 9*10*11*14*

15 ML

Tamarind paste

15 Grams

Fish sauce 6*10*

10 ML

Brown sugar

15 Grams

Honey

40 Grams

Lime

2 Pieces

Peanut crumble

Unsalted peanuts 1*

40 Grams

Vegetable oil

1 Tbsp

Crispy onions

20 Grams

Chilli flakes

2 Grams

Salt

0.5 Tsp

Allergens

*5 Eggs, *9 Soya, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *6 Fish, *1 Peanuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3016 / 721
Fats (g)	18.2
of which saturated (g)	3.3
Carbohydrates (g)	80
of which sugars (g)	27.4
Fibers (g)	11.3
Proteins (g)	64.6
Salt (g)	9.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

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.

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.

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 carrot, shallots, 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.

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.