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Chicken Pad Thai
Serves 3
Easy
Prep:
Cook:
Delicious, easy & quick pad thai that is suitable for egg & fish allergy sufferers.
Skip to 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.
