Recipe

This delicious pad thai makes the perfect mid-week meal.

Serves: 4 people   |   Prep time: 15 minutes   |   Cooking time: 20 minutes

Asian   |   Gluten Free   |   Dairy Free

  

Ingredients

• 250g leftover Chicken
• 80g leftover Red Onions
• 80g leftover Kale
• 1 Pak Choi
• 1 large Red Onion
• 100g Beansprouts
• 1 x 300g Rice Noodles
• 1 Sweet Pointed Red Pepper
• 2 Spring Onions, sliced
• 120g Hoisin Sauce
• 30g Dry Roasted Peanuts
• 6g Fresh Coriander, chopped
• Juice of 1 Lime
• Sunflower Oil

  

Method

1. Cut the chicken into strips.
2. Cut the red pepper into strips, discarding of any seeds
3. If using the fresh vegetables, peel and cut the onion into slices and slice the pak choi. If using the leftover vegetables, slice the red onions.
4. Heat some oil in a wok and add the red pepper and the beansprouts.
5. If using the fresh red onions and pak choi, add these and cook for a few minutes.
6. Otherwise, once the peppers and beansprouts have cooked for a few minutes, add the leftover red onions, kale, chicken, rice noodles and hoisin sauce.
7. Cook for 10/15 minutes until cooked through.
8. Divide between four plates and sprinkle over the slice spring onions, chopped coriander and the peanuts. Squeeze over the lime and serve.