Thai grilled chicken

Name: Thai grilled chicken
Cook time: 25 min
Yield: 2

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:

Serving Amount:

Serves 2 people

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 thighs from their packaging and pat dry with a paper towel. Cut each 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 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 bowls and top with Thai grilled chicken. Sprinkle over crispy shallots and peanuts and remaining coriander.