Chicken Pad Thai
with Tamarind & Toasted Peanuts
Cooking time
25 minutes
Servings
2/4
Calories
850 /serving
Pad Thai is the perfect formula for tastiness and easiness—one reason it’s such a popular street food. Tamarind paste imparts its sweet-sour tanginess and colour to a tumble of rice noodles, chicken fillets and tender-crisp veggies, all punctuated with deep, rich peanut crunch.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 1 Lime
- 225g Asian greens (yu choy or gai lan)
- 2 Scallions
- 30ml Stir-fry sauce
- 25g Chopped peanuts
- 10g Brown sugar
- 15ml Tamarind paste
- 225g Rice noodles
Contains: Eggs • Oysters • Peanuts • Soy • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Whisk
1 or 2 Eggs
Total Fat
20 g
Saturated Fat
4 g
Sodium
710 mg
Total Carb
116 g
Sugars
13 g
Protein
49 g
Fibre
8 g
Preparation
Boil the noodles & yu choy
- Remove the bottom inch of the yu choy stems; chop the leaves and stems.
- Bring a medium pot of salted water to a boil.
- Off the heat, add the noodles and yu choy; stir gently to separate.
- Cover and let sit for 4 to 6 min. until tender.
- Drain, rinse under cold water and toss with a drizzle of oil to prevent sticking.
Toast the peanuts & cook the chicken
- Meanwhile, pat the chicken dry (halve lengthwise if desired); season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant. Transfer to a bowl and season with S&P.
- In the same pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 2 to 3 min. per side, until cooked through.
- Transfer to a plate and reserve the pan.
Mise en place
- Meanwhile, in a small bowl, beat 1 egg (double for 4 portions) until smooth.
- Slice the scallions crosswise.
- Halve the lime; juice ½ and quarter the remaining ½.
- In a small bowl, make the sauce by whisking the stir-fry sauce, brown sugar, lime juice, tamarind and ¼ cup water (double for 4 portions).
Make the pad thai
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the egg and cook, stirring often, 30 sec. to 1 min., until scrambled and cooked through.
- Add the sauce, noodles, yu choy, chicken, ½ the scallions and S&P.
- Cook, stirring often, 2 to 3 min., until combined and warmed through.
Plate your dish
- Divide the pad thai between your plates.
- Garnish with the peanuts and remaining scallions. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
