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

<h3>Mike van de Elzen: Pad Thai with left-over veggies</h3>
Cook time: 20 minutes 
Prep time: 10 minutes 
Serves: 6 
2 chicken breast, poached &amp; 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

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