Serves 2
Ingredients
1/2 cup fresh coriander
1 Knorr chicken stockpot
1 fresh red chillies, finely chopped (s)
2 cloves garlic, crushed
3 spring onions, sliced (s)
12 Cashew nuts (2 Heb/2= 1Heb per person)
100g Green beans cut in half (s)
150g Thai dried rice noodles (f)
200g Fresh bean sprouts (s)
250g chopped chicken breast or thigh (p) )
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
Method
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.
