Quick Chicken Pad Thai
with Peanuts & Lemon
- Gluten(Wheat)
- Eggs
- Molluscs
- Peanuts
- Gluten
- Soy
- Eggs
- Milk
- Fish
- Soy
- May contain traces of allergens
- Almond
- Traces of Cashew
- Wheat
- Sesame
- Traces of Brazil Nut
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
Put down the phone, throw away that take-out menu because you won’t be needing it tonight. In the time it takes for your delivery arrive, you could be sitting down to enjoy a steaming bowl of rich noodles, tossed through with those! Pad Thai staples - veggies, peanuts and chicken. Take-out has nothing on you! *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
1 bag
green beans
1
Brown Onion
½
lemon
1 packet
flat noodles
(Contains: Gluten(Wheat), Eggs; )
1 packet
tamarind paste
(May be present: Eggs, Milk, Fish, Soy, Almond, Cashew, Wheat, Sesame)
1 packet
oyster sauce
(Contains: Molluscs; )
1 packet
peanut butter
(Contains: Peanuts; )
1 packet
Diced Chicken
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Milk, Soy, Almond, Cashew, Wheat, Sesame, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
Not included in your delivery
olive oil
1 tbs
brown sugar
1 tbs
soy sauce
(Contains: Gluten, Soy; )
1
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Thinly slice carrot into thin sticks. Trim and halve green beans. 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. • Meanwhile, 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 green beans, 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 combined and 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.
