SImply Dinner Chicken Pad Thai
Dinner's in the bag with our easy Simply Dinner meal kit to feed four. This easy family favourite recipe kit will have dinner on the table in just 30 minutes. All the ingredients and specially made sauces are in the bag.
Ingredients
Method
- 200g rice stick noodles
- 1 bunch spring onions
- 2 carrots
- 4 tightly packed cups of very thinly sliced cabbage
- 400g chicken breast
- ½ tsp salt and several grinds of pepper
- 2 tbsp cooking oil
- 300g Annabel’s Go To Pad Thai Sauce
- ½ cup hot water
- 70g chopped peanuts
- Bring a full kettle of water to a boil. Place noodles in a bowl, cover with plenty of hot water, and leave to soak for 10 minutes. Don’t oversoak or they will fall apart when added to the pan. Drain soaked noodles into a colander.
- While noodles soak, thinly slice spring onions, keeping greens and whites separate. Peel carrots, halve lengthwise and thinly angle slice. Very thinly slice and measure 4 packed cups cabbage (save leftover in the fridge, for coleslaw or salad at another time). Keeping the vegetables in separate piles, set to one side.
- Cut chicken into bite-size pieces (2-4cm). If using pre-diced chicken, you will not need to cut it up. Season with ½ tsp salt and several grinds pepper.
- Heat oil in a large wok or large, deep-frying pan or pot. Add chicken, spring onion whites (reserve greens for the end), and carrot and stir-fry over high heat until chicken is no longer pink, and everything is sizzling and just starting to brown (6-7 mins).
- Add Annabel’s Go to Pad Thai sauce, and ½ cup water. Stir to combine, simmer over low heat for 5 minutes.
- Shake as much moisture as possible from noodles and add to the pan. Stir to coat in sauce and simmer for 1 minute. Add cabbage to the pan. Increase heat to high and cook, stirring now and then, for 1-2 more minutes until everything is hot and cabbage is slightly wilted. Check seasoning and adjust to taste with salt and pepper.
- Remove from heat and mix through reserved spring onion greens and most of the peanuts.
To serve
Divide evenly between 4 bowls. Garnish with remaining peanuts and optional chilli sauce. If using lemon or lime, serve in wedges on the side for people to squeeze over. Enjoy!
Optional
If using eggs, cook these before you begin making the rest of the recipe. Crack two eggs into a small bowl and use a fork to whisk with a little salt and pepper. Heat 1 tbsp oil in a wok or frying pan over medium-high heat. Add eggs, swirl in the pan to coat the base. As soon as eggs are set, tip onto a clean board and chop into small pieces. Put to one side and add at the end when you add the noodles.