Chicken Pad Thai

with Snow Peas and Roasted Peanuts
Family-Friendly
Pad Thai is a popular street food made with tamarind, which has a unique sweet and tangy flavour.
Cooking time: 30 min
Cals 764 · Prot 61 · Carbs 62 · Fat 28
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Ingredients
Number of People:

Pad thai sauce

Chilli flakes
2 Grams
Soy sauce
20 ML
Sweet soy sauce
15 ML
Tamarind Paste
15 Grams
Sesame oil
15 ML
Fish sauce
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
40 Grams
Eggs
2 Piece
Rice noodles
100 Grams
Vegetable oil
1 Tbsp
Fresh coriander
15 Grams

Instructions

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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
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2 Prep sauce
In a bowl, combine a pinch of chilli flakes (spicy!), the soy saucesweet soy saucetamarind pastesesame oilfish saucebrown 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.
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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 carrotsnow peas and garlic. Stir-fry for 2 min further. 
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4 Stir-fry
Add the eggs and stir-fry for 1-2 min, scrambling with a spatula as you go. 
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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.
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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.
Tips for fussy eaters
Go easy on the lime!
Pro tip
Cooking for 4? Use 2 pans!

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