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30 Minute Chicken Pad Thai. So filling and great for lunch leftovers!
Serves: 4 Time: 30 minutes
Ingredients
2 Chicken Breasts, cut into thin strips
2 Tablespoons Cornflour
2 Garlic Clove, minced
2 Tablespoons Soy Sauce
2 Spring Onion, sliced, white and green kept separate
200g Rice Noodles
50g Roasted Peanuts, chopped
1 Teaspoon Chilli Flakes (optional)
1 Tablespoon Of Veg Oil
160g Sugar Snap Peas
1 Chicken Stock Cube, dissolved in 300ml water
2 Tablespoons of Tamarind Paste (or sub for 1 tablespoon lime juice & 1 tablespoon brown sugar)
2 Tablespoons Of Honey
1 Small Bunch Of Coriander, chopped finely
Method
Boil the kettle and soak the noodles in boiling water for 10 mins until softened. Once ready, drain and set aside.
Combine the soy and cornflour together then add the chicken. Tossing it well then leave to marinate for 5 mins.
Next combine the tamarind, a pinch of salt, honey, chilli flakes and 6 tablespoons of boiling water. Mix well and set aside.
Heat a large non-stick pan over high heat, add oil. Once hot add the garlic and sauté until fragrant. Then add the chicken, cooking until it begins to take some colour. Add the stock and continue to cook for 5 more minutes. Then add the peas, and cook until the chicken is fully cooked.
Finally add the noodles, tamarind sauce and spring onion, toss everything together well, serve with the peanuts on top and enjoy!
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Rosie ❤️
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