Pad Thai
This pad Thai is a great recipe to have in the locker. The simple chilli sauce to accompany it is a game-changer.
Ingredients
750g noodles of choice
1 tbsp Broighter Gold Rapeseed Oil
3 large chicken breasts thinly sliced
2 carrots peeled and julienned
200g sugar snap peas
1tsp sesame oil
1/2 cucumber thinly sliced
PEANUT SAUCE
3 tbsp crunchy peanut butter
2 tbsp tahini
3 tbsp soy sauce
3 garlic cloves finely diced
1/2 tsp lazy ginger
2 tbsp honey
1 tbsp sriracha
1 tbsp rice wine vinegar
3 tbsp water
CHILLI SAUCE 🌶
100g caster sugar
50ml red wine vinegar
1 tbsp Thai sweet chilli sauce
Method
Cook your choice of noodles according to their instructions, rinse in water and set aside.
Prepare the peanut sauce. In a bowl mix together your peanut butter, tahini, soy sauce, garlic, ginger, honey, sriracha, rice wine vinegar, water and set aside.
Next move on to the chilli dressing (this is the secret weapon!) In a small saucepan add the sugar and red wine vinegar. Dissolve the sugar over low heat then raise the temperature so the mixture simmers for 3-4 mins mixing continuously. Take it off the heat and stir in the Thai sweet chilli sauce. Set this sauce to the side ready for drizzling when plating up your dish.
Stir fry your chicken in a little oil until cooked and set aside.
Next stir fry the carrots and sugar snaps in the sesame oil for 1-2 mins. Once the veggies have heated through add the noodles, peanut sauce and chicken back into the pan and combine. Once ready plate it up and dress with a drizzle of the chilli sauce and pickled cucumber rolls.
Full dish coming in at 890 calories.
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