Chicken Pad Thai
with Peanuts & Lime
- Molluscs
- Peanuts
- Mustard
- Soy
- Sulphites
- Almond
- Tree nuts
- Eggs
- Fish
- Milk
- May contain traces of allergens
- Brazil nut
- Cashew
- Sesame
Ingredients
1
Red Onion
1 packet
Crushed Peanuts
1 packet
Flat Noodles
300 g
Diced Chicken
1
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
1
Lemon
Nutrition Values
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.
