Thai grilled chicken

Name: Thai grilled chicken
Cook time: 25 min
Yield: 2
Cuisine: Southeast Asia

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:

1. TO PREPARE THE NOODLES:
Place the rice noodles into 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:
Cut off the root end off the bok choy, 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 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 frying pan or wok with oil and place over a medium-high heat. Once hot, add the chicken pieces and cook for 2-3 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 and cover to keep warm.
4. TO COOK THE NOODLES:
Wipe out the pan, respray with oil and place over 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 then stir-fry for 1-2 mins. Pour in the peanut dressing, stir to combine and remove from the heat. Add the mung beans and half the coriander then toss to combine.
TO SERVE:
Spoon the noodles into bowls and top with lemongrass grilled chicken. Sprinkle over the crispy shallots and peanuts and remaining coriander.