Chicken Pad Thai with Spring Vegetables
This recipe is a delicious rice noodle stir-fry that has chunks of tender chicken, crispy asparagus and sugar snap peas. The sauce packs a punch with its classic sweet and sour Thai flavours.
Servings 2 people
Calories 815kcal
Ingredients
- 125 gm dried pad Thai rice noodles (flat rice noodles or banh pho noodles will work)
- 1 tbsp oil
- 2 chicken thighs, cut into small pieces
- 1/2 small brown onion, thinly sliced
- 2 garlic cloves, finely chopped
- 150 gm firm tofu, cut into small batons
- 4 asparagus stalks, cut into 3 cm segments then sliced in half
- 8 sugar snap peas (or snow peas)
- 30 gm unsalted roasted peanuts, crushed
- 5 coriander stalks, roughly chopped (optional)
- 1/2 lime cut into wedges
Sauce
- 1 tbsp tamarind paste / puree
- 3 tbsp brown sugar
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp water
Instructions
- Prepare your rice noodles as per the packaging.
- Prep all your ingredients and make the sauce by combining ingredients in a bowl.
- In a fry pan or wok on high heat, add the oil and wait till it starts smoking. Add the chicken and cook for roughly 1 minute.
- Add the onions and garlic. Cook and stir for 1 minute.
- Add the tofu and cover everything with 3 tbsp of the sauce. Cook and stir for 2 minutes.
- Add the rest of the vegetables and cook for 1 minute.
- Add the noodles, half of the crushed peanuts and then pour another 3 tbsp of the sauce over the top. With your tongs, gently combine until the sauce has coated everything.
- Taste check. Add more sauce if the flavour is not strong enough.
- Serve with coriander, more crushed peanuts and a wedge of lime.
Nutrition
Calories: 815kcal | Carbohydrates: 88g | Protein: 34g | Fat: 37g | Saturated Fat: 7g | Cholesterol: 111mg | Sodium: 1941mg | Potassium: 624mg | Fiber: 5g | Sugar: 25g | Vitamin A: 711IU | Vitamin C: 13mg | Calcium: 183mg | Iron: 4mg