Serves: 2
Prep time:
| Dried, wide rice noodles - soaked in water for 30 minutes | 200g |
| Olive Oil | 3 Tbsp |
| Chicken thigh, thinly sliced | 200g |
| Free range eggs | 2 |
| Spring onions, white and green parts separated and thinly sliced | 3 |
| Broccolini, thinly sliced | 1 Bunch |
| Red capsicum, thinly sliced | 1 |
| Birch & Waite Pad Thai Stir Fry Sauce | 1 Packet |
| Crushed roasted peanuts | 1/3 Cup |
| Bean sprouts, rinsed well | 200g |
| Handful of coriander, to serve |
Method
- Soak the noodles in warm or room temperature water to let them soften and soak up the sauce giving them a nice bouncy texture OR soak them in boiling water for 5-6 minutes then drain and use straight away before they clump together.
- Place a large frying pan or wok over high heat and add half the olive oil, chicken and a pinch of salt. Stir fry for 3 minutes to cook and colour the chicken then transfer to a plate.
- Return the pan to the heat add half the remaining oil and cook the eggs, scrambling them with a spatula then transfer to the chicken plate.
- Clean the pan and return to a high heat. Add the remaining oil along with the white sliced spring onion, broccolini, capsicum and stir fry for 1 minute.
- Add the noodles and sauce along with a ¼ cup of water which helps the noodles along. Stir fry for 3 minutes to soften and complete cooking the noodles.
- Add in the chicken, egg, half the peanuts, half the bean sprouts & half the green spring onions, mixing through. Serve the noodles topped with the remaining peanuts, bean sprouts, spring onions and coriander.
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