Ingredients
- 500 g chicken, cut into cubes
- 200 g cellophane noodles (glass noodles)
- 250 g bean sprouts
- 1 clove garlic
- 1/2 chilli
- 4 spring onions
- 2 small Chinese cabbages Pak Choi
- 50 g grated carrots
- 2 tbsp chicken spices
- 1 lime
- 50 g peanuts
- 6 cl soy sauce
- 6 cl fish sauce
- 1 tbsp pad Thai paste
- 2 tbsp olive oil
Instructions
- Bring a large quantity of water to the boil and add the cellophane noodles. Cook for the time indicated on the packet, stirring regularly. Drain and rinse in cold water. Set the noodles aside.
- Coat the chicken cubes with the chicken spices. Heat half the olive oil in a frying pan and fry the chicken cubes on all sides over high heat until golden brown. Lower the heat and cook a little longer.
- Remove the chicken cubes from the pan and set aside. Pour the remaining olive oil into the pan and fry the beansprouts, adding the pressed garlic clove. Cut the chilli in half lengthways and remove the seeds. Finely chop 1 of the halves and add to the mixture. Chop the spring onions and Pak Choi Chinese cabbage and add to the mixture. Add the grated carrots too. Leave the vegetable mixture to cook for a few minutes, stirring regularly.
- Add the soy sauce, fish sauce and pad Thai paste and stir again.
- Add the chicken cubes and cellophane noodles and mix well.
- Grate the zest of half the lime over the dish for a touch of freshness and finish with coarsely chopped peanuts and a few sprigs of coriander. Serve the rest of the lime on the side.
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