Recipe for Asian-inspired Chicken and Peanut Pad Thai. A simple and flavour-filled dinner recipe that you can whip up in minutes.
300g white rice noodles
300g chicken breast fillet, sliced
5ml Staffords ginger paste
5ml Staffords chilli paste
10ml Staffords garlic paste
30ml Staffords thick soy sauce
30ml peanut butter
60ml Staffords sticky chicken marinade
1 can coconut milk
10ml cornflour, slaked in
30ml cold water (optional)
15ml fresh lime juice
roasted peanuts, chopped
fresh coriander leaves
fresh lime wedges
Cover the rice noodles in boiling water for 2-3 minutes, or until softened, drain and keep warm.
Heat the oil in a pan and fry the chicken strips for 2 minutes. Add the ginger, chilli and garlic paste and cook for another 3 minutes.
Stir in the soy sauce, peanut butter, sticky chicken marinade, coconut milk and the cornflour mixture, if using, and cook over a moderate heat, stirring for 3 –4 minutes.
Add the lime juice and reserved noodles and toss through.
Serve in warmed bowls, topped with some roughly chopped roasted peanuts, spring onions, bean sprouts and coriander leaves. Serve at once with some lime wedges.