Ingredients
- 500gr chicken mince
- 2 teaspoons minced garlic
- I tablespoon EVOO
- I head of broccoli chopped finely
- I large capsicum (any colour) chopped finely
- 2 carrots chopped finely
- 2 cups of fresh bean sprouts
- 4 shallots chopped finely
- 2 eggs
- 1/4 cup crushed (or whole) peanuts
- Corriander to taste
- 4 lime or lemon wedges to taste.
- 125gr Pad Thai noodles
Sauce
- 4 tablespoon rice wine vinegar
- I tablespoon rice malt syrup
- 3 tablespoons low salt soy sauce
- 3 tablespoons fish sauce
- I tablespoon tamarind purée
- Crushed chilli to tast
Instruction
- Cook the noodles for 5 minutes in a pot of boiling water and then quickly run cold water over them as you strain them.
- Place your olive oil, garlic and shallots in the wok on medium heat and stir for two minutes.
- Add the chicken mince.
- Add the whisked eggs to the mince, stirring quickly to ensure they mix well.
- Once browned add the vegetables and stir for 8 minutes.
- Mix the sauce thoroughly with a fork and add to the wok with the drained noodles.
- Stir until combined and well cooked.
- Stir until combined and top with peanuts, coriander and crushed chilli to taste.
- Serve hot
Can be refrigerated for up to three days.
