Annabel’s Chicken Pad Thai

Name: Annabel’s Chicken Pad Thai
Yield: Makes 4 portions
Ingredients: 150 g/5 oz broccoli florets; 1 tbsp white wine vinegar; 2 skinless chicken breasts, sliced into thin strips; 2 tbsp sunflower oil, plus 1 tsp; 100 g/3½ oz unsalted roasted peanuts, chopped, plus extra to serve (optional); 2 eggs, beaten; lime wedges, to serve (optional); salt and pepper; 1 garlic clove, crushed; 200 g/7 oz beansprouts; 2 tbsp sweet chilli sauce; 4 spring onions, thinly sliced; 1 large shallot, thinly sliced, plus extra to fry at the end (optional); ½ red chilli, thinly sliced, plus extra to serve (optional); 1 tbsp soy sauce; 1 tbsp honey; 1 tbsp fish sauce; 2 tbsp soy sauce; 200 g/7 oz medium rice noodles; 1 large carrot, sliced into batons

Preparation info

Makes
4
portions

Difficulty
Easy

Appears in

Real Food Kids Will Love

By Annabel Karmel

Published 2018

About

Pad Thai is a takeaway classic and this is one of my go-to favourites. Not only is this a healthier version, it’s a great dish to help introduce younger family members to new flavour combinations.

Ingredients

2 skinless chicken breasts, sliced into thin strips
1 tbsp soy sauce
1 tbsp

Main course

Method

Put the chicken strips in a bowl with the soy sauce and honey and season lightly with salt and pepper. Cook the noodles in a pan of boiling water according to the packet instructions, then drain.

In the meantime, steam or boil the broccoli florets in a separate pan for 3–4 minutes, then drain.

Heat the 2