Chicken Pad Thai

Serves 4

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Ingredients

• 2 tablespoons olive oil

• 2 teaspoons crushed garlic

• 1 brown onion, finely diced

• 4 eggs, lightly beaten

• 600g chicken, cut into strips

• 1 red capsicum, sliced

• 4 carrots, thinly sliced

• 2 cups green beans, halved

• 1 cup spinach

• 400g rice noodles

Sauce

• 1/2 cup peanut butter

• /2 cup water

• 3 tablespoons honey

• 1/4 cup soy sauce

• 2 teaspoons sriracha

• 1 lime juiced

Toppings

• 1/2 cup bean sprouts

• 1/4 cup coriander

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Method

1. Heat one tablespoon of olive oil in a large frying pan over medium-high heat. Add the onion and garlic and saute for 2-3 minutes or until translucent. Add the capsicum, carrot and beans and sauté for about 5 minutes until the vegetables become slightly softened.

2. Cook the rice noodles according to the package instructions, drain, and rinse under cold water then add noodles and chicken to the pan with the vegetables.

3. Prepare the sauce by adding all of the sauce ingredients into a bowl and mixing well.

4. In a small bowl whisk the eggs. In a large wok or pan warm the olive oil over medium heat. Add in the whisked eggs and stir around scrambling the eggs. Continue to cook for a few more minutes. Remove into a bowl once cooked.

5. Return the frypan to the heat and add a dash of olive oil. Cook chicken strips for about 5 minutes on each side or until cooked through. Add chicken to the vegetable frypan.

6. Pour in the sauce and mix well with everything in the pan.

7. Divide the Pad Thai between 4 bowls or containers and top with coriander and bean spouts.