Quick and Easy Roast Chicken Pad Thai

By: Anita Skok

250 g packet Thai rice noodles
250 g packet of Thai rice noodles
3 tablespoons vegetable oil
1 tablespoon brown sugar and 2 tablespoons fish sauce shaken in a small jar to combine
3 eggs beaten with a dash of milk
2/3 jar Valcom Pad Thai stir-fry paste
1 small whole roast chicken (or roast your own)
1 carrot, peeled and cut into match sticks
1 tablespoon lime juice
lemon wedges for serving

Pull apart the roast chicken into bite size pieces with your hands and set aside.
Cook the rice noodles according to package directions. Drain, rinse, and toss with 1 tablespoon of oil. Set aside.
Heat 1 tablespoon of oil in pan over medium heat and cook carrots, stirring, until soft but firm. Set aside.
Add more oil if needed and fry eggs in the pan. Mix when the eggs are half cooked, breaking into large chunks. Remove from pan and set aside.
Add 1 tablespoon of oil then add chicken, carrots, and Pad Thai sauce to the pan and stir to combine.
Add the noodles, fish sauce and sugar, and combine well to coat in the sauce. Stir for about a minute.
Finally add the eggs and stir until the pad Thai is heated through.
Add the lime juice, stir and serve with lemon wedges.