Asian Velvet & Peanut Pad Thai
Recipe Information
4
serves:
N/A
prep time:
N/A
cook time:
medium
difficulty:
Ingredients:
- 200g Pad Thai rice noodles
- 15ml Oil
- 400g Chicken fillets, cut into strips
- 1 Red pepper, cut into strips
- 4 Spring onions, sliced
- 1 Carrot, sliced thinly into strips
- 2 Eggs
To Serve:
- Bean sprouts
- Coriander
- Chopped, salted peanuts
- More chopped spring onions
- Limes for serving
Sauce:
- 2 Garlic cloves, crushed
- 30ml Soy sauce
- 15ml Fish sauce
- 15m Sriracha
- 30ml FIRST CHOICE Vanilla Velvet
- 15ml FIRST CHOICE honey
- 10 ml sesame oil
- Zest and juice of 1 lime
- Chopped chilli to taste
Preparation method:
1. Soak the noodles in boiling water for 10 minutes and drain.
2. Heat the oil in a large pan over medium-high heat.
3. Add the chicken and cook, stirring, until browned on all sides. Remove from pan, season and keep aside.
4. Add the pepper, carrots, and spring onions to the pan and cook until just softened.
5. Whisk together all of the sauce ingredients in a small bowl.
6. Once the veggies are softened, push them to one side of the pan.
7. Add the eggs and scramble them quickly with chopsticks or a spatula. When the eggs are just barely set, combine with the veggies.
8. Add the chicken, bean sprouts, remaining spring onions, peanuts and sauce to the skillet. Toss to combine.
9. Serve on the noodles, topped with the coriander, more peanuts and lime wedges.