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.
Flat Rice Noodles - 75g
Free-range Chicken Mini Fillets - 150g
Pak Choi - 100g
Pad Thai Sauce - 100l
Chilli & Garlic Flakes - 10ml
Peanuts - 10g
Spring Onion - 1
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.
Flat Rice Noodles - 150g
Free-range Chicken Mini Fillets - 300g
Pak Choi - 200g
Pad Thai Sauce - 200ml
Chilli & Garlic Flakes - 20ml
Peanuts - 20g
Spring Onion - 1
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.
Flat Rice Noodles - 225g
Free-range Chicken Mini Fillets - 450g
Pak Choi - 300g
Pad Thai Sauce - 300ml
Chilli & Garlic Flakes - 30ml
Peanuts - 30g
Spring Onions - 2
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.
Flat Rice Noodles - 300g
Free-range Chicken Mini Fillets - 600g
Pak Choi - 400g
Pad Thai Sauce - 400ml
Chilli & Garlic Flakes - 40ml
Peanuts - 40g
Spring Onions - 2
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