Stir-Fry Chicken Pad Thai
Stir-Fry Chicken Pad Thai

Stir-Fry Chicken Pad Thai

Fresh chicken breast in a sweet, zesty sauce, with edamame beans, roasted peanuts and rice noodles.

How to Cook

This recipe contains some raw vegetables and raw ingredients, so please follow these cooking instructions carefully.

  1. Heat a tablespoon of oil in a medium-sized frying pan.
  2. Add the chicken and vegetables and fry over a medium to high heat for 6 minutes, stirring occasionally.
  3. Give the sachet of sauce a gentle shake, add its contents to the pan and cook for 2 minutes.
  4. Add the noodles and green vegetables, stirring them regularly and cook for a further 3-4 minutes until the sauce has been absorbed by the noodles.
  5. Make sure it’s piping hot throughout.
A little bit on the side image

A little bit
on the side

Chopped salad with sesame and garlic and ginger dressing.

For the salad:
¼ cucumber cut into matchsticks
A big handful of bean sprouts
1 carrot peeled and cut into match sticks
3 finely chopped spring onions
1 tbsp roasted cashews
1 tbsp chopped corrinader

For the dressing:
3 tbsp sunflower oil
1 clove garlic crushed
½ tbsp crushed ginger
1 tbsp light soy sauce
1 tbsp cider vinegar vinegar
1 tbsp honey
1/2 tbsp sesame oil
Juice of ½ lime

Whisk all the dressing ingredients together and toss with the salad ingredients. Top with roasted cashews and chopped fresh coriander.

Something
to drink?

A citrusy IPA or a Riesling.

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