Simply Dinner chicken pad Thai
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This recipe uses the Chicken Pad Thai Simply Dinner meal kit from New World. Find out more |

Ingredients
Method
Ingredients
- 1 Simply Dinner Chicken Pad Thai Kit (the kit includes 200g rice stick noodles, 400g chicken breast, 2 carrot, 300g Annabel's Go To Pad Thai Sauce, 1 bunch spring onions, 4 cups of thinly sliced cabbage, 70g peanuts)
- 1½ tbsp Cooking Oil
- Salt and Pepper
- Water
Optional extras:
- Bok choy
- 2 eggs
- Lemon
Method
- Bring a full kettle of water to a boil. Place noodles in a bowl, cover with plenty of hot water, and leave to soak for 10 minutes. Don’t oversoak or they will fall apart when added to the pan. Drain soaked noodles into a colander.
- While noodles soak, thinly slice spring onions, keeping greens and whites separate. Peel carrots, halve lengthwise and thinly angle slice. Very thinly slice and measure 4 packed cups cabbage
(save leftover in the fridge, for coleslaw or salad at another time). Keeping the vegetables in separate piles, set to one side. - Cut chicken into bite-size pieces (2-4cm). If using pre-diced chicken, you will not need to cut it up. Season with ½ tsp salt and several grinds pepper.
- Heat oil in a large wok or large, deep-frying pan or pot. Add chicken, spring onion whites (reserve greens for the end), and carrot and stir-fry over high heat until chicken is no longer pink, and everything is sizzling and just starting to brown (6-7 mins).
- Add Annabel’s Go to Pad Thai sauce, and ½ cup water. Stir to combine, simmer over low heat for 5 minutes.
- Shake as much moisture as possible from noodles and add to the pan. Stir to coat in sauce and simmer for 1 minute. Add cabbage to the pan. Increase heat to high and cook, stirring now and then, for 1-2 more minutes until everything is hot and cabbage is slightly wilted. Check seasoning and adjust to taste with salt and pepper.
- Remove from heat and mix through reserved spring onion greens and most of the peanuts.
To Serve:
- Divide evenly between 4 bowls. Garnish with remaining peanuts and optional chilli sauce. If using lemon or lime, serve in wedges on the side for people to squeeze over. Enjoy!
Optional:
- If using eggs, cook these before you begin making the rest of the recipe. Crack two eggs into a small bowl and use a fork to whisk with a little salt and pepper. Heat 1 tbsp oil in a wok or frying pan over medium-high heat. Add eggs, swirl in the pan to coat the base. As soon as eggs are set, tip onto a clean board and chop into small pieces. Put to one side and add at the end when you add the noodles.