Chicken Pad Thai with Crunchy Veg
300 g Chicken breast, sliced into strips
1 tablespoon Amoy’s dark soy sauce
1 tablespoon of cornflour
1 tablespoon sunflower oil
1 in ch piece of fresh root ginger, grated
1 large red pepper, deseeded and thinly sliced
1 medium carrot, top and tailed, peeled, sliced into long slices or peeled into long strips using potato peeler
100 g baby corn, sliced in half on an angle
150 g of mangetout, washed, drained whole
1 spring onions, sliced into 1 inch pieces on the angle
1 pack of Amoy Pad Thai Stir Fry Sauce
2 X 150g Amoy Rice Ribbon Noodles
1 tablespoon Amoy dark soy sauce
50 g whole salted peanuts to garnish, crushed + 1 teaspoon soft brown sugar or raw cashew nuts, crushed, unsalted which is healthier
1 small bunch (5g) coriander leaves and stem, chopped
- Heat a wok (or sauté pan) over high heat and add the sunflower oil giving it a swirl to coat the sides of the wok (or pan). Add the ginger and stir for a few seconds to release their flavour and aroma in the oil. Follow with the Chicken and stir fry for 3 minutes until the chicken is cooked. As the chicken starts to turn opaque white and browns, add the rice wine or vegetable stock.
- Quickly follow in with all the crunchy vegetables - red pepper, carrot, babycorn, spring onions mangetout and toss cooking for 1 minute. Add Amoy Pad Thai Stir Fry Sauce and Rice Ribbon Noodles and toss well together cooking for another minute until all the ingredients are coated well in the sauce. Season with a tablespoon of Amoy dark soy sauce.
- Take off the heat, sprinkle and garnish with crushed raw cashew nuts
- To serve, ladle and divide the noodles onto two serving plates, serve and eat immediately.
- Tip: For a zesty zing at the end, squeeze half a lime over each serving and to add spice, sprinkle over some dried chilli flakes.