Chicken Pad Thai

Name: Chicken Pad Thai with Peanuts & Lime
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 1 Red Onion; 1 packet Crushed Peanuts; 1 packet Flat Noodles; 300 g Diced Chicken; 1 Carrot; 1 packet Tamarind Paste; 1 packet Oyster Sauce; 1 packet Peanut Nutter; Baby Corn Spears; 1 Lemon

with Peanuts & Lime

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Allergens:

Molluscs

•Peanuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

1 packet

Crushed Peanuts

1 packet

Flat Noodles

300 g

Diced Chicken

Carrot

1 packet

Tamarind Paste

(May be present: Mustard, Soy, Sulphites, Almond, Tree nuts, Eggs, Fish, Milk. )

1 packet

Oyster Sauce

(Contains: Molluscs; )

1 packet

Peanut Nutter

(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Sesame. )

Baby Corn Spears

Lemon

Nutrition Values

Calories436 kcal

Energy (kJ)1830 kJ

Fat19.1 g

of which saturates3.5 g

Carbohydrate23.3 g

of which sugars11.9 g

Dietary Fibre6.6 g

Protein43.2 g

Sodium1170 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Boil the kettle. Thinly slice carrot into thin sticks. Drain baby corn spears (see ingredients). Slice onion into thin wedges. Slice lemon into wedges. • Half-fill a medium saucepan with boiling water. Cook flat noodles over medium-high heat until tender, 3-4 minutes. • In last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside. • Combine tamarind paste, oyster sauce, peanut butter, the brown sugar, soy sauce, a squeeze of lemon juice and a splash of water in a small bowl.

Little cooks: Take charge by combining the sauces!

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, add diced chicken and season with salt and pepper. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return pan to high heat with a generous drizzle of olive oil. Cook carrot, onion, and corn spears, tossing occasionally, until tender, 3-4 minutes.

• Push veggies to one side of pan, then add a drizzle of olive oil to the other side. Crack egg into the pan, stirring, until cooked through, 1-2 minutes. • Add chicken and oyster sauce mixture to the pan and cook until slightly reduced, 1-2 minutes. • Add cooked noodles and toss to combine.

• Divide chicken pad Thai between bowls. • Sprinkle with crushed peanuts. Serve with remaining lemon wedges. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the crushed peanuts.