b.Quick Chicken Pad Thai
- Dinner, General, Lunch, Recipes
b.Quick Chicken Pad Thai (Pan Sauce Method)
Serves 2–3
Ingredients
- 4 chicken thighs, sliced
- 1 onion, thinly sliced
- 3 cloves garlic, crushed
- Rice noodles (pre-soaked in hot water 8–10 mins)
- 1 heaped tbsp peanut butter
- 1 tsp chilli (fresh or flakes)
- 1 tbsp oil
- Juice of 1 lime
- 3–5 tbsp water (to loosen sauce)
- Fresh coriander
- Extra lime wedges
- Sea salt to taste
Method
Soak noodles in very hot water while you cook (they finish in the pan).
Sauté base –Heat oil in a pan. Add onion, garlic, and chicken. Cook until golden and just done. Season with a pinch of sea salt. Remove to a bowl.
Make the pan sauce (same pan, all the flavour stays) Add peanut butter, chilli, lime juice, and water. Stir into a glossy, creamy sauce. Adjust water to make it silky.
Add noodles – Drain noodles and toss through the sauce. Let them soften and absorb flavour.
Return chicken mix – Add chicken, onion, and garlic back in. Toss everything together for 1–2 minutes.
Serve – Top with fresh coriander and extra lime.
Optional upgrades (if you have them)
- Splash of tamari or fish sauce
- Grated carrot or zucchini
- Crushed peanuts on top
Fast. Comforting. Whole-food Pad Thai without the bottled sauce.
