[Takeaway] NZ Chicken Pad Thai
with Added Green Beans, Peanuts & Coriander
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
1 packet
Green beans
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
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Soy, Almond, Milk, Brazil nut, Cashew, Sesame, Macadamia, Pine nut, Walnut, Pecan, Gluten, Wheat, Hazelnut, Pistachio)
Nutrition Values
Cooking Steps
- Boil the kettle. Thinly slice carrot into thin sticks. Trim and halve green beans. Roughly chop Asian greens. Slice red onion into thin wedges. Slice lime into wedges.
- Half-fill a medium saucepan with boiling water. Cook flat noodles over a 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, fish sauce & rice vinegar mix, brown sugar and soy sauce in a small bowl.
- 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, tossing occasionally, until browned and cooked through, 5-6 minutes. Set aside on a plate.
- Return pan to high heat with a generous drizzle of olive oil. Cook the carrot, green beans and onion, tossing occasionally, until tender, 3-4 minutes. Add Asian greens, and toss until slightly wilted, 1 minute.
• 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.
