Chicken pad Thai
This classic noodle dish is the perfect balance of sweetness from palm sugar, saltiness and umami from
We do all the preparation, marinate the chicken, slowly heat and reduce the sauce, pickle the carrots and radishes, roast the peanuts, and soak and soften the noodles - ready for you to stir fry.
- Small:Serves two adults
Frozen product. Defrost fully before cooking. Once defrosted, cook and consume within 48 hours.
Defrost fully, then whisk two eggs (not supplied) in a bowl. Preheat a lightly oiled fry pan or wok. Add the eggs and cook until just set; remove from the pan and chop into strips. Add more oil if needed, then fry the chicken until almost cooked through before adding the tofu, rice noodles, sauce and pickled vegetables. Stir fry for a minute or till heated through. Add the chopped omelette to the pan and scatter with the peanuts and fried shallots. Serve with coriander, bean sprouts and lime wedges if wished.