Quick Chicken Pad Thai
This quick 1-pot dish has authentic Thai flavours. Why spend on takeaway when you can make it easily at home.
Ingredients
- 1 handful fresh coriander
- 120g carrots (peeled and chopped into 3cm lengths)
- 120g red capsicum (roughly chopped)
- 200g Thick Dried Rice Noodles
- 2 cloves garlic
- 1 spring onion
- 1 Red Chilli (optional)
- 30g Fish sauce
- 30g Tamarind Paste
- 30g Peanut oil
- 1 Egg
- 500g Chicken breasts (thinly sliced)
- 1 handful bean sprouts
- 1 Lime juice
- 1 handful peanuts (roughly chopped)
Instructions
- Add Coriander to mini bowl with mini blade. Pulse for 2 seconds
- Add Carrot & Capsicum to the mini bowl. Pulse 2 seconds at a time until roughly chopped (approx. 3 bursts)
- Boil Kettle and pour water over noodles in a thermal bowl, cover. Set a timer for 10 minutes and drain after this time.
- Slice chicken into thin strips.
- Add garlic and roughly chopped spring onion into the main bowl with multiblade. Pulse 5 seconds. Scrape down the sides.
- Remove multiblade and replace with Stir Assist.
- Add combined fish sauce, tamarind paste, and oil to bowl.
- Heat 2 minutes, 95°C, speed 4.
- Add egg to bowl and combine speed 4, 5 seconds.
- Add Chicken strips to bowl. Set 100°C, 8 minutes, speed 1.
- At the end of cooking time add chopped vegetables and stir speed 2, 5 seconds.
- Add noodles and stir speed 2, 20 seconds or until combined.
- Serve with bean shoots, peanuts, a squeeze of lime, and coriander garnish. Salt to taste if required.