Pad Thai with Chicken Thighs
with Eggs, Cabbage, Lime and Peanuts- Egg
- Peanuts
- Anchovies
- Milk
- Sesame
- Crustaceans
- Egg
- Wheat
- Fish
- Sulphites
- Mustard
- Tree nuts
- Peanuts
- Soy
- Milk
- May contain traces of allergens
- Gluten
- Triticale
Ingredients: Chicken thighs • Grade A egg • Rice noodles (rice, water) • Lime • Roasted red pepper pesto (milk) (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) • Green cabbage • Shallot • Peanuts • Fish sauce (anchovies) (water, rice vinegar, salt, sugar, fish sauce powder (anchovies, maltodextrin), lime juice from concentrate, anchovies, disodium inosinate and guanylate, seasoning, yeast extract, xanthan gum, lactic acid, caramel, potassium sorbate, sodium benzoate) • Cornstarch • Parsley • Garlic • Green onion • Chili pepper.
Ingredients
270 g
Chicken Thighs
100 g
Rice Noodles
(Contains: Sesame, Crustaceans, Egg, Wheat, Fish, Sulphites, Mustard, Tree nuts, Peanuts, Soy, Milk, May contain traces of allergens)
2 unit(s)
Garlic, cloves
1 unit(s)
Shallot
2 unit(s)
Egg
(Contains: Egg)
28 g
Peanuts, chopped
(Contains: May contain traces of allergens, Peanuts, Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
1 unit(s)
Lime
2 unit(s)
Green Onion
56 g
Green Cabbage, shredded
1 tbsp
Fish Sauce
(Contains: Anchovies, May contain traces of allergens, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Chili Pepper
4.5 g
Cornstarch
(Contains: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts, May contain traces of allergens)
¼ cup
Roasted Pepper Pesto
(Contains: Soy, Sulphites, May contain traces of allergens, Milk)
7 g
Parsley
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- Pat chicken dry with paper towels. Cut chicken into 1/2-inch slices crosswise.
- To a medium bowl, add chicken, half the cornstarch (use all for 4 servings), fish sauce and 1/4 tsp (1/2 tsp) salt. Mix well to combine. Set aside.
- To the boiling water, add rice noodles. Cook for 10-12 min, stirring occasionally, until tender but still slightly chewy to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Drain rice noodles and rinse under warm water until slightly cool. Return to the pot.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 8-10 min, turning occasionally, until golden and cooked through.**
- Transfer to a plate.
- Meanwhile, on a separate cutting board, peel, then slice shallot into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Cut green onions into 2-inch pieces, crosswise, then cut in half lengthwise. Keep white and green parts seperate.
- Cut lime into wedges.
- Finely slice chili pepper, removing seeds for less heat. (TIP: We suggest using gloves when prepping chillies!)
- Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil, shallots and garlic. Cook for 1-2 min, stirring frequently, until fragrant.
- Add cabbage. Cook for 2-3 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- Push to one side of the pan.
- Add eggs and scramble. Cook for 1 min.**
- To the pot with noodles, add chicken, veggies, 1/2 cup (1 cup) pad Thai sauce and 1/2 cup (1 cup) reserved noodle water.
- Cook over medium for 2-3 min, stirring gently, until sauce is absorbed.
- Add green onion whites and half the peanuts. Stir to combine. Season with salt and pepper.
- Remove from heat.
- Divide noodles between bowls and sprinkle remaining peanuts over top.
- Sprinkle with remaining green onions.
- Sprinkle chili over top, if you like.
- Squeeze a lime wedge over top.
If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.
