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Thai grilled chicken

with rice noodles and peanut dressing

Ready in around 25 mins

RECIPE FACT:
Pad Thai is a staple of Bangkok street food; it was invented by a Thai politician in the 1930’s.
Nutritional Info:
  • Energy: 2276kj (544Kcal)
  • Protein: 46g
  • Carbohydrate: 51g
  • Fat: 18g
  • Contains: Gluten, Peanuts, Fish, Soy, Sesame
Serving Amount:
Serves 1 person
Cooking Instructions:
  • BEFORE COOKING:

    Boil the kettle.

  • 1. TO PREPARE THE NOODLES:

    Place the rice noodles in a bowl and cover with boiling water. Leave for 2-3 mins then separate any clumps with a fork and drain into a colander.

  • 2. TO PREPARE THE VEGETABLES:

    Rinse the bok choy under running water. Cut off the root, slice the stalks into 1 cm slices and roughly chop the leaves keeping separated. Roughly chop the coriander leaves including the stalks.

  • 3. TO COOK THE THAI GRILLED CHICKEN:

    Remove the free-range chicken thigh from its packaging and pat dry with a paper towel. Cut the thigh into 4 even pieces. Spray a non-stick wok or high sided frying pan with oil and place on a medium-high heat. Once hot add the chicken pieces to the pan and brown for 3-4 mins each side. Pour in the lemongrass marinade and turn to coat well. Cook for another 1-2 mins until the marinade starts to char a bit and the chicken is cooked through. Remove from the pan, cover and keep warm.

  • 4. TO COOK THE NOODLES:

    Wipe out the pan, re-spray with oil and place on a medium-high heat. Once hot add the bok choy stalks. Cook stirring regularly for 2-3 mins. Add the bok choy leaves, peas and hlaf of the noodles. Stir fry for 1-2 mins. Pour in the peanut dressing, stir to combine and remove from the heat. Add the mung beans, half the coriander and toss to combine.

  • TO SERVE:

    Place the noodles into a bowl and top with Thai grilled chicken. Sprinkle over crispy shallots and peanuts and remaining coriander.

Ingredients In your box:
  • 1 pack of free-range chicken thighs
  • 1 pack of rice noodles
  • 1 pot of peanut dressing
  • 1 pot of lemongrass marinade
  • 1 sachet of crispy shallots and peanuts
  • 1 bag of mung beans
  • 1 bag of bok choy
  • 1 pot of peas
  • 1 bag of coriander

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