Mike van de Elzen: Pad Thai with left-over veggies

Cook time: 20 minutes 

Prep time: 10 minutes 

Serves: 6 

2 chicken breast, poached & shredded  

Sauce  

1 Tbsp brown sugar  

3 Tbsp sweet chili sauce  

3 Tbsp soya sauce  

3 Tbsp peanut butter  

Chili (optional)  

1 egg, cracked into a cup  

1 onion, finely sliced  

4 cloves garlic, crushed  

2 Tbsp cooking oil  

200gm Flat noodles, soaked for 30 minutes  

1 cup mung bean sprouts  

1 Spring onion, diced  

1/4 cup roasted peanuts  

1 small bok choy  

Optional (These can all be at the end of the BB date)  

Limes  

Shredded carrots 

Finely chopped cauliflower  

Broccoli stems  

Shredded cabbage  

Mushrooms  

Blanched brussels sprouts 

Firstly, make up the sauce by heating in a small pot the brown sugar, sweet chili, soya and peanut butter. Add in the chili if you want it a bit hotter! Cook slightly until the brown sugar is dissolved. 

Heat a large pan or wok, over a high heat. Moving quickly, start by adding the cooking oil followed by the egg, using a fork scramble and move to the side. Add a touch more oil and then the onions and garlic and saute until tender.  

Add the drained rice noodles with a couple tbsp of the water and mix until well combined. Stir in the cooked chicken, sauce, egg, spring onion, Asian greens, and at this point any leftover veggies, and finally the beansprouts.  

Serve on plate with some sprinkled peanuts, extra spring onions and a slice of leftover lime if you have one.  

Enjoy!

LISTEN ABOVE