1/2 cup fresh coriander
1 Knorr chicken stockpot
1 fresh red chillies, finely chopped (s) (sff)
2 cloves garlic, crushed
3 spring onions, sliced (s) (sff)
12 Cashew nuts (2 Heb/2= 1Heb per person)
100g Green beans cut in half (s) (sff)
150g Thai dried rice noodles (ff)
200g Fresh bean sprouts (s) (sff)
250g chopped chicken breast or thigh (s) (ff)
Marinade for Chicken: 1 tsp. corn-starch dissolved in 3 Tbsp. dark soy sauce (1 syn)
Wedge of lime
Pad Thai Sauce:
1Tbsp. chilli sauce (1 syn/2=0.5 syn per person)
1 Tbsp. tamarind paste dissolved in 3 Tbsp. warm water (0.5/2=0.25 per person)
2 Tbsp. fish sauce, + more to taste
3 Tbsp. sweetener
Ground white pepper
Cook the noodles as per the packet instructions, drain, set aside.
Make pad Thai sauce by combining the sauce ingredients together in a small bowl. Stir well to dissolve tamarind and sweetener & set aside.
Place chicken slices in a small bowl. Stir together the marinade and pour over chicken. Stir well & set aside for a minimum of 30 mins.
Warm up a wok or large frying pan over medium-high heat. Add frylight plus garlic & minced chili, if using. Stir-fry until fragrant (30 seconds). Add marinated chicken. When wok/pan becomes dry, add the chicken stockpot, stirring to keep the chicken frying nicely 5-7 minutes, until chicken is cooked.
Add the noodles, & beans, pour the Pad Thai sauce over. Stir-fry for 2 minutes. If you find your wok/frying pan too dry, push noodles aside & add a little more frylight to the bottom of the pan. Add the bean sprouts & continue frying 1 more minute, or until noodles are cooked. Taste-test for seasoning, adding more fish sauce until desired flavour is reached. Toss well to incorporate. Serve with generous amounts of fresh coriander, spring onion, & chopped nuts. Add fresh lime wedges to squeeze over each portion.
Credit: Pete’s Recipe Book
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