Crunchy Sprout and Chicken Pad Thai

Crunchy Sprout and Chicken Pad Thai

Time

15 Minutes

Difficulty

Ingredients

For 4 people

  • 2 tablespoon(s) peanut oil
  • 2 tablespoon(s) fish sauce
  • 250 grams dried rice stick noodles
  • 0.25 cup(s) unsalted roasted peanuts, chopped
  • 6 spring onions, sliced
  • 200 grams chicken thigh fillets, thinly sliced
  • 2 eggs, beaten
  • 1 birds eye chili, seeded and finely chopped
  • 1 cup(s) Flowerdale Farm Coriander, chopped
  • 2 teaspoon(s) palm sugar, grated
  • 3 cloves garlic, minced
  • 300 grams punnet of Flowerdale Farm Crunchy Combo
  • 2 limes' juice

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Featured Chef's Recipe

Jeffrey Tan

Method

  1. Prepare noodles as per packet instructions and set aside.
  2. Heat oil in a large wok or fry pan on a high heat until very hot.
  3. Add chicken and stir fry until chicken is golden brown and cooked through but still juicy.
  4. Add chili and garlic and stir fry for a further minute.
  5. Add noodles, spring onions, fish sauce, lime juice, sugar and egg and toss gently until well combined, egg is cooked and noodles are warmed through.
  6. Toss through crunchy combo sprouts, coriander and peanuts. Enjoy!