Chicken and peanut pad Thai

Chicken and peanut pad Thai

This chicken and peanut pad Thai is quick, easy and delicious. It’s the perfect midweek meal!

Recipe created for Food & Home Entertaining by Staffords. 

Chicken and peanut pad Thai

Serves: 4

Ingredients

  • 300g white rice noodles
  • 15ml oil
  • 300g chicken breast fillet, sliced
  • 5ml Staffords ginger paste
  • 5ml Staffords chilli paste
  • 10ml Staffords garlic paste
  • 30ml Staffords thick soy sauce
  • 30ml peanut butter
  • 60ml Staffords sticky chicken marinade
  • 1 can coconut milk
  • 10ml cornflour, slaked in 30ml cold water (optional)
  • 15ml fresh lime juice
  • TO SERVE

  • roasted peanuts, chopped
  • spring onions
  • bean sprouts
  • fresh coriander leaves
  • fresh lime wedges

Instructions

1

Cover the rice noodles in boiling water for 2-3 minutes, or until softened, drain and keep warm.

2

Heat the oil in a pan and fry the chicken strips for 2 minutes. Add the ginger, chilli and garlic paste and cook for another 3 minutes.

3

Stir in the soy sauce, peanut butter, sticky chicken marinade, coconut milk and the cornflour mixture, if using, and cook over a moderate heat, stirring for 3 – 4 minutes.

4

Add the lime juice and reserved noodles and toss through.

5

Serve in warmed bowls, topped with some roughly chopped roasted peanuts, spring onions, bean sprouts and coriander leaves. Serve at once with some lime wedges.

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