Recipes

Quick Chicken Pad Thai

Quick Chicken Pad Thai

Quick Chicken Pad Thai. This quick 1-pot dish has authentic Thai flavours. Why spend on takeaway when you can make it easily at home.

Homemade Chicken Pad Thai
Homemade Chicken Pad Thai

Ingredients

  • 1 handful fresh coriander
  • 120g carrots, peeled and chopped into 3cm lengths
  • 120g red capsicum roughly chopped
  • 200g Thick Dried Rice Noodles
  • 2 Garlic Cloves
  • 1 Spring onion
  • 1 Red Chilli (optional)
  • 30g Fish sauce
  • 30g Tamarind Paste
  • 30g Peanut oil
  • 1 Egg
  • 500g Chicken breasts, thinly sliced
  • 1 handful bean sprouts
  • 1 Lime juice
  • 1 handful peanuts, roughly chopped
Chicken Pad Thai Dish of Stir Fried Rice
Chicken Pad Thai Dish of Stir Fried Rice

Step 1

Add Coriander to mini bowl with mini blade. Pulse for 2 seconds.

Step 2

Add Carrot & Capsicum to the mini bowl. Pulse 2 seconds at a time until roughly chopped (approx. 3 bursts)

Step 3

Boil Kettle and pour water over noodles in a thermal bowl, cover. Set a timer for 10 minutes and drain after this time.

Step 4

Slice chicken into thin strips.

Step 5

Add garlic and roughly chopped spring onion into the main bowl with multiblade. Pulse 5 seconds. Scrape down the sides.

Step 6

Remove multiblade and replace with Stir Assist.

Step 7

Add combined fish sauce, tamarind paste, and oil to bowl.

Step 8

Heat 2 minutes, 95°C, speed 4.

Step 9

Add egg to bowl and combine speed 4, 5 seconds.

Step 10

Add Chicken strips to bowl. Set 100°C, 8 minutes, speed 1.

Step 11

At the end of cooking time add chopped vegetables and stir speed 2, 5 seconds.

Step 12

Add noodles and stir speed 2, 20 seconds or until combined.

Step 13

• Serve with bean shoots, peanuts, a squeeze of lime, and coriander garnish. Salt to taste if required.

Quick Chicken Pad Thai on a White Bowl

Quick Chicken Pad Thai

This quick 1-pot dish has authentic Thai flavours. Why spend on takeaway when you can make it easily at home.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Servings 4

Ingredients
  

  • 1 handful fresh coriander
  • 120g carrots (peeled and chopped into 3cm lengths)
  • 120g red capsicum (roughly chopped)
  • 200g Thick Dried Rice Noodles
  • 2 cloves garlic
  • 1 spring onion
  • 1 Red Chilli (optional)
  • 30g Fish sauce
  • 30g Tamarind Paste
  • 30g Peanut oil
  • 1 Egg
  • 500g Chicken breasts (thinly sliced)
  • 1 handful bean sprouts
  • 1 Lime juice
  • 1 handful peanuts (roughly chopped)

Instructions
 

  • Add Coriander to mini bowl with mini blade. Pulse for 2 seconds
  • Add Carrot & Capsicum to the mini bowl. Pulse 2 seconds at a time until roughly chopped (approx. 3 bursts)
  • Boil Kettle and pour water over noodles in a thermal bowl, cover. Set a timer for 10 minutes and drain after this time.
  • Slice chicken into thin strips.
  • Add garlic and roughly chopped spring onion into the main bowl with multiblade. Pulse 5 seconds. Scrape down the sides.
  • Remove multiblade and replace with Stir Assist.
  • Add combined fish sauce, tamarind paste, and oil to bowl.
  • Heat 2 minutes, 95°C, speed 4.
  • Add egg to bowl and combine speed 4, 5 seconds.
  • Add Chicken strips to bowl. Set 100°C, 8 minutes, speed 1.
  • At the end of cooking time add chopped vegetables and stir speed 2, 5 seconds.
  • Add noodles and stir speed 2, 20 seconds or until combined.
  • Serve with bean shoots, peanuts, a squeeze of lime, and coriander garnish. Salt to taste if required.

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