Chicken pad thai
- Serves 4
- Prep time: 5 mins | Cooking time: 25 mins
A favourite takeaway now made easy at home with healthy, tasty and versatile Tegel Chicken Mince.
Recipe by: Tegel
Ingredients
500g Tegel Fresh Chicken Mince
250g dried rice noodles
1 clove crushed garlic
1 red chilli finely chopped (less if you don’t like it too hot)
2 teaspoon brown sugar
1 Tablespoon fish sauce
2 Tablespoon lime juice
4 spring onions cut into diagonal strips
150g mung bean sprouts
2 Tablespoon crushed roasted peanuts
Method
Place rice noodles into boiling water and leave to soak for 10 minutes or until soft. Drain.
Heat a dash of oil in a frying pan. Add the chicken mince and garlic and cook for 4-5 minutes over medium heat, until golden brown. Mash with a fork to break up the chicken as it cooks.
Add chilli, brown sugar, fish sauce and lime juice and stir fry for 2 minutes. Add drained noodles, spring onions, mung bean sprouts and cook for a further 2 minutes to reheat noodles.