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Chicken Pad Thai

By Pyrenees Pursuits (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 3
Delicious, easy & quick pad thai that is suitable for egg & fish allergy sufferers.
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Ingredients

  • 2 skinless chicken breasts thinly sliced
  • a few button mushrooms
  • 1 red onion sliced
  • 1/2 green pepper, sliced
  • rice noodles
  • 8cm of ginger chopped
  • 3 garlic cloves chopped
  • 1/4 scotch bonnet chopped
  • 400 ml of chicken stock
  • coconut oil
  • soy sauce
  • corn flour

Pad Thai sauce

  • 2 skinless chicken breasts thinly sliced
  • a few button mushrooms
  • 1 red onion sliced
  • 1/2 green pepper, sliced
  • rice noodles
  • 8cm of ginger chopped
  • 3 garlic cloves chopped
  • 1/4 scotch bonnet chopped
  • 400 ml of chicken stock
  • coconut oil
  • soy sauce
  • corn flour
  • 3 tbsp chunky peanut butter
  • 1/4 cup sugar
  • 1/4 cup soy sauce
  • 2 tbsp chilli sauce
  • juice of one lime

Method

  • STEP 1
    Marinate chicken in corn flour and soy sauce while you prepare the other ingredients.
  • STEP 2
    Cook noodles according to package instructions.
  • STEP 3
    Whisk together the ingredients for the pad thai sauce.
  • STEP 4
    In a large wok heat coconut oil, add the garlic, ginger, chilli, onion and pepper. Saute for a couple of minutes then add the chicken. Cook the chicken. If drying out add a bit of chicken stock.
  • STEP 5
    Add the cooked noodles and a bit of the pad thai sauce. At any point if getting too dry just add a bit of chicken stock. Add the rest of the pad thai sauce - stir well to coat noodles. Cook for about 3 minutes. Serve hot.
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