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Chicken and peanut pad Thai

Name: Chicken and peanut pad Thai
Yield: 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

April 26, 2018 (Last Updated: August 16, 2019)

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.

Print Recipe

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

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

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.

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.

Add the lime juice and reserved noodles and toss through.

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.