What makes Thai food so amazing for a weeknight dinner is that you can get very intricate flavours in a short amount of time. The trick to creating this quick and unique taste is the pad thai sauce. This layered liquid will coat golden chicken, pak choi & peanuts in the ultimate umami-ness.
Garlic Chicken Pad Thai
Garlic Chicken Pad Thai
with rice noodles & pak choi
Hands on Time: 15 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Chicken
- Chilli & Garlic Flakes
- Flat Rice Noodles
- Free-range Chicken Mini Fillets
- Pad Thai Sauce
- Pak Choi
- Peanuts
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil. Set aside.
FRY THE Chicken FILLETS
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
PAK CHOI & PAD THAI
Finely slice the pak choi stems and set aside. Roughly shred the leafy parts, keeping them separate from the stems. Return the pan to medium heat with a drizzle of oil. When hot, fry the pak choi stems until charred, 2-3 minutes. Mix through the pad thai sauce and the pak choi leaves. Simmer until reduced, 1-2 minutes (stirring occasionally). Remove from the heat and mix through the chilli & garlic flakes, the cooked noodles, and the cooked Chicken with the resting juices. Loosen with a splash of water, season, and set aside.
TO THAI FOR
Plate up the tasty Chicken & noodle pad thai. Garnish with the chopped peanuts and the sliced spring onions.
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil. Set aside.
FRY THE Chicken FILLETS
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
PAK CHOI & PAD THAI
Finely slice the pak choi stems and set aside. Roughly shred the leafy parts, keeping them separate from the stems. Return the pan to medium heat with a drizzle of oil. When hot, fry the pak choi stems until charred, 2-3 minutes. Mix through the pad thai sauce and the pak choi leaves. Simmer until reduced, 1-2 minutes (stirring occasionally). Remove from the heat and mix through the chilli & garlic flakes, the cooked noodles, and the cooked Chicken with the resting juices. Loosen with a splash of water, season, and set aside.
TO THAI FOR
Plate up the tasty Chicken & noodle pad thai. Garnish with the chopped peanuts and the sliced spring onions.
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil. Set aside.
FRY THE Chicken FILLETS
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
PAK CHOI & PAD THAI
Finely slice the pak choi stems and set aside. Roughly shred the leafy parts, keeping them separate from the stems. Return the pan to medium heat with a drizzle of oil. When hot, fry the pak choi stems until charred, 4-5 minutes. Mix through the pad thai sauce and the pak choi leaves. Simmer until reduced, 2-3 minutes (stirring occasionally). Remove from the heat and mix through the chilli & garlic flakes, the cooked noodles, and the cooked Chicken with the resting juices. Loosen with a splash of water, season, and set aside.
TO THAI FOR
Plate up the tasty Chicken & noodle pad thai. Garnish with the chopped peanuts and the sliced spring onions.
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil. Set aside.
FRY THE Chicken FILLETS
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
PAK CHOI & PAD THAI
Finely slice the pak choi stems and set aside. Roughly shred the leafy parts, keeping them separate from the stems. Return the pan to medium heat with a drizzle of oil. When hot, fry the pak choi stems until charred, 4-5 minutes. Mix through the pad thai sauce and the pak choi leaves. Simmer until reduced, 2-3 minutes (stirring occasionally). Remove from the heat and mix through the chilli & garlic flakes, the cooked noodles, and the cooked Chicken with the resting juices. Loosen with a splash of water, season, and set aside.
TO THAI FOR
Plate up the tasty Chicken & noodle pad thai. Garnish with the chopped peanuts and the sliced spring onions.
Frequently Asked Questions
What is the preparation time for Garlic Chicken Pad Thai?
The preparation time for Garlic Chicken Pad Thai with rice noodles & pak choi is between 15 and 25 minutes.
What is the total time required to make Garlic Chicken Pad Thai with rice noodles & pak choi?
The total time required to make Garlic Chicken Pad Thai with rice noodles & pak choi is between 20 and 25 minutes.
How many servings does Garlic Chicken Pad Thai provide?
4 servings
What are the main ingredients in Garlic Chicken Pad Thai?
Chicken, Chilli & Garlic Flakes, Flat Rice Noodles, Free-range Chicken Mini Fillets, Pad Thai Sauce, Pak Choi, Peanuts, Spring Onion, Spring Onions
What is the nutritional information of Garlic Chicken Pad Thai?
Calories: 730, Carbs: 114 grams, Fat: grams, Protein: 47.7 grams, Sugar: 40.2 grams, Salt: 2401 grams
How do I prepare Garlic Chicken Pad Thai?
TO THAI FOR: Plate up the tasty chicken & noodle pad thai. Garnish with the chopped peanuts and the sliced spring onions. PAK CHOI & PAD THAI: Finely slice the pak choi stems and set aside. Roughly shred the leafy parts, keeping them separate from the stems. Return the pan to medium heat with a drizzle of oil. When hot, fry the pak choi stems until charred, 2-3 minutes. Mix through the pad thai sauce and the pak choi leaves. Simmer until reduced, 1-2 minutes (stirring occasionally). Remove from the heat and mix through the chilli & garlic flakes, the cooked noodles, and the cooked chicken with the resting juices. Loosen with a splash of water, season, and set aside. FRY THE CHICKEN FILLETS: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside. OODLES OF NOODLES: Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil. Set aside.
What should be prepared from my kitchen to make Garlic Chicken Pad Thai?
Chicken, Chilli & Garlic Flakes, Flat Rice Noodles, Free-range Chicken Mini Fillets, Pad Thai Sauce, Pak Choi, Peanuts, Spring Onion, Spring Onions
How many calories does Garlic Chicken Pad Thai have?
730 calories
How much fat content does Garlic Chicken Pad Thai have?
grams
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