15 August, 2015

Chicken Pad Thai

Posted in : Chicken, Main Meal, Rice & Noodles on August 15, 2015 by : C4Kkitchen

 

 

 

 

 

 

 

 

Chicken Pad Thai

Serves: 4

Ingredients:

• 250g dried wide rice noodle (pad thai noodles)
• 240g Valcom Pad Thai Paste jar
• 2 chicken breasts, approximately 500g
• 1 teaspoon freshly grated ginger
• 2 teaspoon soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon fish sauce
• 1 1/2 cup finely shredded wombok or Chinese cabbage
• 1 onion, finely sliced
• 1 red capsicum, thinly sliced
• 2 small-medium carrots, julienne
• 1 zucchini, julienne
• 2 eggs, lightly beaten
• Juice of 1 lime
• 1/2 cup crushed peanuts (optional)

 

Method:

• Cut the chicken into fine stir fry strips and place in a Tupperware container (or zip lock bag) and add in the ginger, soy sauce, sesame oil and fish sauce, mix well so the chicken is well coated, place in the fridge to marinate for a minimum of 1 hour but for best results about 4 hours
• Place the noodles in heat proof container and cover with boiling water, sit for approximately 8 minutes (or refer to the time of the noodles brand purchased)
• Heat a large heavy based frying pan or wok and cook the chicken until just cooked through, remove and set aside
• Heat 1 tablespoon of rice bran oil in the same frying pan and stir fry until the vegetables are just under cooked, removed and set aside
• Once the noodles are rehydrated and softened drain well
•  Using the same frying pan or wok add the entire contents of the Pad Thai Paste jar and fry off until aromatic
• Use tongs to add the noodles into the paste ensure they are separated as they go into the pan, and then stir well until the noodles are coated
• Add in half of the chicken and half of the vegetables into the pan and use the tongs to mix well, add in the last of the chicken and vegetables and again mix until well combined.
• Turn the heat off the frying, drizzle the beaten eggs evenly over the noodle mixture and gently stir the egg through well using the heat within the dish to cook the egg through.
• Once the egg is full cooked through, serve immediately and top each serve with a fresh squeeze of lime juice and a sprinkle of chopped peanuts.

 

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is not suitable for the freezer

 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.