We love simple dishes with delicately balanced flavours, and chicken Pad Thai is one of them. To make this dish with the amazing peanut aroma, we used our R2E chicken. This ready‑to‑eat meat saves you time you'd otherwise have to spend in the kitchen and allows you to create a perfect lunch or dinner in a matter of minutes.
Nutrition (1 serving)
- 575 kcal
- 70 g carbohydrates
- 12 g fats
- 47 g protein
Per 2 portions
- 200 g rice noodles
- 300 g chicken meat
- pad thai sauce
- 2 cloves garlic
- 2 eggs
- 50 g of mung bean sprouts
- 2 spring onions
- 1 shallot
- 2 tbsp peanuts
- 2 ml avocado oil
- salt
- lime
Instructions
-
Place the rice noodles into a bowl and pour over some hot water. Leave them to soak for 5 minutes. Be careful not to overcook them; we want them slightly undercooked as they'll finish cooking with the meat and sauce in the pan. Drain the noodles.
-
Heat some oil in a large pan (or a wok). Quickly fry your favourite protein (chicken, shrimps or tofu). Once ready, add the diced shallot and fry quickly, until fragrant.
-
Add in the soaked noodles and Vilgain Pad Thai sauce. Mix well so the noodles are nicely coated and warm through.
-
Move the noodle mixture to one side of the pan. Crack the two eggs into the other side, let them cook for a couple of minutes, and them scramble them and mix them in with the noodles.
-
To finish, add in the mungo sprouts and chopped green onion, leave it to warm through and take it off the heat.
-
Serve the Pad Thai sprinkled with chopped peanuts and a slice of lime that you can squeeze over the noodles right before eating.
