Chicken Pad Thai

with Snow Peas and Roasted Peanuts
Pad Thai is a popular street food made with tamarind, which has a unique sweet and tangy flavour.
1,444 Reviews
Cals 683 · Prot 66 · Carbs 47 · Fat 26
Family-Friendly
Try Hello Chef Now
30 min
Chicken Pad Thai with Snow Peas and Roasted Peanuts
Pad Thai is a popular street food made with tamarind, which has a unique sweet and tangy flavour.
1,444 Reviews
Cals 683 · Prot 66 · Carbs 47 · Fat 26
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Pad thai sauce
Chilli flakes
2 Grams
Soy sauce 9*
20 ML
Sweet soy sauce
15 ML
Tamarind Paste
15 Grams
Sesame oil 3*9*
15 ML
Fish sauce 6*
10 ML
Brown sugar
5 Grams
Lime
1 Piece
Stir-fry
Chicken breast
400 Grams
Snow peas
100 Grams
Garlic cloves
2 Piece
Bean sprouts
50 Grams
Carrot
1 Piece
Salted peanuts 1*
40 Grams
Eggs 5*
2 Piece
Rice noodles
100 Grams
Vegetable oil
1 Tbsp
Fresh coriander
15 Grams

Allergens

*9 Soya, *3 Sesame Seeds, *6 Fish, *1 Peanuts, *5 Eggs
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.

Before you start

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

Instructions

Prep veg

1 Prep veg

Slice the chicken breast into thin strips. Trim and slice the snow peas. Peel and mince the garlic. Rinse the bean sprouts. Peel and grate the carrot. Chop the peanuts.
Prep sauce

2 Prep sauce

In a bowl, combine a pinch of chilli flakes (spicy!), the soy sauce, sweet soy sauce, tamarind paste, sesame oil, fish sauce, brown sugar and the juice of half of the limes. Slice the remaining limes into wedges. Add the eggs to a second bowl and beat them lightly. Add the rice noodles to a third, larger bowl and cover them with boiling water. Leave to soak for 5 min.
Tip! Cooking for little ones? Go easy on the lime!
Start stir-fry

3 Start stir-fry

Meanwhile, 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, snow peas and garlic. Stir-fry for 2 min further.
Tip! Cooking for 4? Use 2 pans!
Stir-fry

4 Stir-fry

Add the eggs and stir-fry for 1-2 min, scrambling with a spatula as you go.
Add

5 Add

Drain the noodles and add them to the stir-fry along with the bean sprouts. Stir-fry for a final 2 min. Remove the pan from the heat and add the sauce. Toss until coated.
Serve

6 Serve

Divide the pad thai among plates. Sprinkle with the peanuts and remaining chilli flakes (spicy!). Garnish with the remaining lime wedges and the coriander leaves.
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