Chicken Pad Thai

Ingredients:
  • 420g Rice noodles flat, soaked in warm water until soft and drained
  • 360g Chicken thigh, boneless and skinless cut into strips
  • 75g Firm tofu 1cm diced
  • 60g Green baby beans, top and tailed cut into 1cm lengths
  • 60g Carrots, peeled and julienned
  • 6 eggs, beaten
  • 15g Tom yum paste
  • 10ml Canola onion
How to make
  • Heat oil in pan/wok and stir-fry chicken until cooked, remove from pan/wok and set aside
  • Add Carrots, Green Beans and Tofu to pan/wok and stir-fry, add Tom Yum paste. Remove from pan/wok and set aside
  • Ensure pan/wok is hot and pour egg mix into pan, scramble eggs quickly. Add in the Chicken, Vegetables and tofu mix gently
  • Add Rice noodles and through gently

 

Garnish
Ingredients:
  • 120g Tomato, sliced
  • 120g Bok Choy, steamed
  • 35g Bean Shoots
  • 12g Peanuts, crushed and toasted
  • 12g Coriander, washed and picked
  • 10g Spring onions, sliced
  • 1 Lemon, cut into 6 wedges
How to plate

Place 2 slices of tomato and Bok Choy on outside of bowl, evenly separate Pad Thai stir-fry in each bowl. Evenly spread Bean Shoots, Peanuts, Coriander and Spring onions over Pad Thai. Serve with lemon wedge

Nutrition Facts:
Calories
526
Carbs
103,9g
protein
11g
fat
6g
sat. fat
5,2g
sodium
784mg
fiber
5g
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