Ingredients
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200 g Rice Vermicelli
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1 tablespoon Sesame Oil
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100 g Chicken
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1 medium Carrots
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2 Green Onion
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80 g sugar Snap Peas
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2 large Egg
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1 large handful Bean Sprouts
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1 small handful fresh Coriander
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20 g unsalted Peanuts
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Sliced fresh Red Chillies
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Lime
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Sauce
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½ teaspoon finely chopped fresh Red Chillies
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2½ tablespoons reduced-salt Tamari Sauce
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½ Lime Juice
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4 teaspoons Honey
Directions
Steps
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1
Done
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Place the noodles in a heatproof bowl and cover with boiling water. Leave for 10 minutes, then loosen the noodles with a fork. Drain and refresh under cool running water. Drain well and set aside. |
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2
Done
|
To make the sauce, whisk the chilli, tamari or soy sauce, lime juice, honey and 2 teaspoons of hot water together in a small bowl. |
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3
Done
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Heat a wok over high heat until hot. Add half the oil and carefully swirl it around to coat the sides of the wok. Heat until very hot. |
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4
Done
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Add half of the chicken and stir-fry for 2–3 minutes or until browned and just cooked through. Transfer to a plate. Repeat with the remaining chicken. |
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5
Done
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Reheat the wok over high heat. Add the remaining oil and carefully swirl it around to coat the sides of the wok. Add the carrot and spring onion and stir-fry for 1 minute. Add the sugar snap peas and stir-fry for 1 minute or until tender-crisp. |
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6
Done
|
Make a well in the centre of the vegetables. Add the egg and stir-fry for 1 minute or until the egg is almost cooked. Add the noodles, chicken and sauce and stir-fry for 1 minute or until heated through. Add the bean sprouts and toss to combine. |
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7
Done
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To serve, place the pad Thai on two serving plates and sprinkle over the coriander, peanuts and chilli (if using). Serve with lime wedges on the side. |
