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Chicken Pad Thai

Chicken Pad Thai, Lay The Table

This is a very simple midweek supper and healthy too (I imagine!)

Serves 2

Dried medium egg noodles
2 chicken breasts, sliced
2 tbsp Teriyaki sauce
1 tsp fish sauce
Juice of 1 lime
1 tsp palm sugar
2 tbsp oil
2 eggs, beaten and seasoned with salt and pepper
2 garlic cloves, peeled and chopped
Thumb-sized piece of ginger, peeled and chopped
2 spring onions, white part only, roughly chopped
2 tbsp roasted cashew nuts
3 cm piece of cucumber, deseeded and chopped
1 red pepper, roasted, then peeled and sliced

Chicken Pad Thai, Lay The Table

1. In a bowl, make a marinade by combining the Teryaki, fish sauce, lime juice and palm sugar.  Put the chicken pieces into it and marinate for at least half an hour.

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2. Bring a large pan of water to the boil. Meanwhile, heat 1 tbsp of oil in a large frying pan or wok. Add the beaten eggs to make an omelette. Cook on one side for 1 min, flip over and cook the other side for 1 min. Transfer to a plate. Slice into ribbons and put to one side.

Chicken Pad Thai, Lay The Table

3. Wipe the pan and add the rest of the oil. Stir-fry the chicken and marinade. Transfer to a plate, then stir-fry the ginger, garlic, spring onions, cucumber and nuts for 2-3 mins. Return the chicken to the pan and continue to stir-fry.

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4. Meanwhile, add the noodles to the boiling water and cook according to packet instructions, for approx. 3 mins, until soft.

5. Add the roasted pepper and egg ribbons to the frying pan or wok. Stir to combine and heat through.

Chicken Pad Thai, Lay The Table

6. Serve on top of the noodles.

Chicken Pad Thai, Lay The Table
Chicken Pad Thai, Lay The Table

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