Chicken Pad Thai

+ + + + +

+ +

Gousto

+ +

+ + + Total Time: 25 min + + Servings: 2 or 4 servings + + + + Source: + + + gousto.co.uk + +

+ +

+ + +

Ingredients

+            
+              1 bag of roasted peanuts †
+            

+            
+              1 Sriracha hot chilli sauce sachet (8ml) †
+            

+            
+              1 carrot
+            

+            
+              1 tamarind paste sachet (15g)
+            

+            
+              1 fish sauce sachet (15ml) †
+            

+            
+              80g mange tout
+            

+            
+              1/2 tsp dried chilli flakes
+            

+            
+              1 large British chicken breast fillet
+            

+            
+              2 garlic cloves
+            

+            
+              1 soy sauce sachet (8ml) †
+            

+            
+              1 lime
+            

+            
+              100g Thai rice noodles
+            

+          

+ + +

+ +

+ + + + +

Directions

+            
+              Instructions for 2 [for 3] [for 4] portion recipe
+            

+            1. Boil a kettle

+            Cut the chicken breast[s] into bite-sized pieces

+            
+              2. Place the Thai rice noodles into a bowl and cover with boiled
+              water
+            

+            Set aside for 12-15 min to soften

+            Once softened, drain the noodles and set aside

+            
+              3. Heat a large, wide-based pan (preferably non-stick) with a
+              drizzle of vegetable oil over a medium heat
+            

+            
+              Add the chopped chicken with a pinch of salt and cook for 3-4 min
+              or until starting to brown
+            

+            
+              4. While the chicken is cooking, slice the mange tout in half
+            

+            Peel and finely chop (or grate) the garlic

+            Peel and grate the carrot[s]

+            
+              5. Once the chicken is starting to brown, add the chopped garlic
+              and cook for 1 min or until fragrant
+            

+            
+              Once fragrant, add the sliced mange tout and cook for 3-4 min or
+              until starting to soften
+            

+            
+              Combine the soy sauce, fish sauce, Sriracha hot chilli sauce
+              (can't handle the heat? Go easy!), tamarind paste, 1 tbsp [2
+              tbsp] sugar and the juice of 1/2 [1] lime – this is your sauce
+            

+            
+              6. Once the mange tout has softened, add the drained Thai rice
+              noodles and sauce to the pan and cook for 1-2 min further,
+              stirring until everything is evenly coated in the sauce
+            

+            
+              Stir through the grated carrot – this is your chicken pad Thai
+            

+            
+              7. Crush the peanuts in the bag with a rolling pin
+            

+            Cut the remaining lime into wedges

+            
+              Serve the chicken pad Thai with the crushed peanuts and dried
+              chilli flakes (remember to go easy if you're not a fan of
+              spice) on top
+            

+            Garnish with a lime wedge

+            Enjoy!

+          

+ + + + + + + +

Nutrition

+ Typical values per 100g per serving
Energy 531 kJ 2026 kJ 126 + kcal 483 kcal
Fat 2.3 g 8.8 g
of which saturates 0.5 g + 1.8 g
Carbohydrate 14.3 g 54.4 g
of which sugars 2.7 g + 10.4 g
Fibre 1.1 g 4.0 g
Protein 11.9 g 45.2 g
Salt + 0.99 g 3.79 g +

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