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Chicken Pad Thai with Lemon Grass and Chilli
Ingredients
  • 170g (6oz) Thai-style rice noodles
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  • 450g (1lb) skinless, boneless chicken breast (cut into small cubes)
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  • 3 tbsp. vegetable oil
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  • 1/4 cup fish sauce
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  • 1/4 cup sugar
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  • 2 tbsp. Gourmet Garden Garlic
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  • 2 tbsp. Gourmet Garden Lemon Grass
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  • 1 tbsp. Gourmet Garden Chilli
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  • OR 3 tbsp. Gourmet Garden Fresh Blends Thai
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  • 1/4 cup chunky style peanut butter
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  • 1 cup chicken broth
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  • 1 large egg (beaten)
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  • 1 cup fresh bean sprouts
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  • 1/4 cup chopped peanuts
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  • fresh limes for garnish (optional)
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Procedure SERVES 4
Step 1
Soak the Noodles in warm water until soft (10-15 minutes), then drain.

Step 2
In a large fry pan (skillet), heat the oil and sauté the chicken until golden brown.

Step 3
Add all of the other ingredients except the egg and bean sprouts and stir together. Cook until the broth has been absorbed.

Step 4
In a separate pan, scramble the egg. Stir the egg and bean sprouts into noodle mixture.

Step 5
Serve on a large platter garnished with chopped peanuts, slices of fresh lime and capsicum..
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