Annabel’s Perfect Pad Thai

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Annabel’s Perfect Pad Thai

Introduce your family to a taste of the Orient with this popular dish from Annabel’s round-the world recipe collection. Annabel’s Perfect Pad Thai recipe is the perfect chance to introduce younger family members to new flavour combinations. The simple but super mighty Thai marinade will put the ‘tasty’ into teatime.

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Ingredients

1 brown onion
1 chicken breast (250g)
25g chilli jam
1 tbsp cornflour
1 egg
1 tbsp fish sauce
1 garlic clove
25g honey
1 leek
1 tbsp rice vinegar
30g roasted peanuts
25g soy sauce
80g Tenderstem broccoli
100g rice noodles
Vegetable oil
Salt and sugar

Method

Slice the chicken breasts into thin strips. Combine the cornflour, honey and soy sauce in a large bowl. Add the chicken breast strips to the bowl, then set aside to marinate.
Meanwhile, peel and finely slice the brown onion. Peel and finely chop (or grate) the garlic. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat. Once hot, add the sliced onion and a pinch of sugar and cook for 5 to 6 minutes or until beginning to soften.
Meanwhile, cook the rice noodles according to the packet instructions. Once cooked, drain and run them under cold water (this will stop them from sticking together!), then set aside.
Once the onion has softened, add the garlic and chicken and cook for 4 to 5 minutes or until cooked through. Meanwhile, wash the leeks carefully to remove any grit from between the leaves, then top, tail and slice finely.
Add the egg to a bowl with a pinch of salt and beat with a fork. Once the chicken is cooked, transfer everything to a plate and keep the pan.
Return the pan to a medium heat with a drizzle of vegetable oil. Once hot, add the Tenderstem broccoli and sliced leek and cook for 4 to 5 minutes or until tender. Meanwhile, crush the peanuts with a rolling pin. Once tender, push the vegetables to one side of the pan, add the beaten egg and stir for 1 minute or until the egg is scrambled.
Return the chicken and onion to the pan with the drained noodles, remaining soy sauce, fish sauce, rice vinegar and chilli jam and give everything a good mix up. Cook for 2 to 3 minutes or until the noodles have warmed through.
Serve garnished with the crushed peanuts.

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