Recipes

Serves: 6
Cuisine: Thai
Rating: Easy

Chicken Pad Thai

1 tbsp oil

500 g chicken fillets (sliced)

1 tbsp sesame oil

1 bunch bok choy (sliced)

6 spring onions (sliced)

100 g bean sprouts (washed)

0.5 cup vietnamese mint (leaves)

1 cucumber (sliced)

50 g roasted peanuts

2 lime (zested & juiced (dressing))

1 tbsp sesame oil ((dressing))

0.25 cup red shallots (fried, to serve)

1.	Soak Noodle in a large bowl of warm water for 10 –15 mins. Mix the sesame oil and sliced chicken together in a small bowl.
2.	Heat oil in a large wok and stir fry the chicken for 4 – 5 mins until well browned. Remove and set aside.
3.	Add the drained noodles to the wok and stir through the cooked chicken, vegetables and sweet chilli sauce for 3 – 4 minutes.
4.	Just prior to serving toss through the mint leaves and sliced cucumber.
5.	Serve on a large platter garnished with crushed roasted peanuts and fried shallots.
6.	Drizzle over the combined dressing ingredients and serve hot.

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