Pad Thai

Ingredients

• 227g tin Valcom water chestnut slices
• 2 chicken breasts
• 6 cups vegetables of your choice (e.g. bok choy, onion, cabbage, carrot)
• 2 cups rice noodles
• 4 tablespoons tamarind paste
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1/2 cup water
• 2 tablespoons oil (of your choice, I use sesame or olive oil)
• 1/2 cup peanuts or cashews (optional)

Method

1. Heat oil in wok or frypan, stir-fry the vegetables and Valcom water chestnut slices in oil over med-high heat (~5mins, or until cooked to your liking - I like the vegetables to be a little crunchy). Remove vegetables from pan.
2. Brown chicken breasts in oil until almost cooked through, remove from heat and rest. Dice half-cooked chicken and set aside (I only half cook the chicken at this point, as it prevents it from drying out too much).
3. Meanwhile, cook rice noodles as per instructions (boil the kettle and cover the noodles with boiling water in a heat proof dish for ~5mins before draining and setting aside).
4. Make the Pad Thai sauce by mixing the tamarind paste, soy sauce, sugar and water together in a small bowl. Add more soy sauce and sugar to taste.
5. Combine vegetables, chicken, rice noodles and Pad Thai sauce in the pan on a med-low heat. Add nuts (optional).
6. Dish out into your favourite bowl and enjoy!

Product used in recipe

• VALCOM - VALCOM WATER CHESTNUT SLICED