PAD THAI IN TEN

Sunday night and you are craving take away? I get it. You don’t have much in the fridge, you don’t have much energy and you can’t be bothered cooking anything other than scrambled eggs… cook this pad Thai in ten minutes instead!! 

 

 

IMG_6555.JPGPAD THAI IN TEN

serves 2 – GF DF

1 Tbs peanut butter

2 Tbs coconut oil

1 tsp ground coriander

1 tsp chilli flakes

1 tsp ground turmeric

1 tsp garlic paste / crushed

1 tsp ginger paste / crushed

squeeze of lime

1 can coconut milk (don’t shake you want the too thick bit)

2 chicken breasts – diced small

3 eggs

green veggies or whatever you have. I used zucchini and broccoli – diced small

pad thai flat rice noodles GF (for 2 people)

METHOD:

Place garlic, ginger, all spices, coconut oil, and peanut butter into deep fry pan. When melted into paste add the top half of the coconut milk can. The stuff that’s gone solid and tip the coconut “water” out. Add chicken diced up. Add green veggies. Cover 8 minutes on medium heat. Stir often… (Pretty much just allowing the chicken to cook. If pieces are bigger it might take longer.)

Meanwhile – make rice noodles, preferably the thick flat ones typically used in pad Thai. Boil kettle. Cover noodles with boiling water in bowl and cover with plate. Sit for 5 minutes.

Meanwhile – whisk 3 eggs. Pour into small fry pan and make an omelette. Flip. When cooked. Slice into thin eggy strips.

Throw noodles into chicken and sauce mix. Add eggy strips. Serve with fresh coriander, lime wedge and some crushed peanuts … done !

Put your phone down, take your pants off and enjoy your Sunday night on the couch with a healthy Thai “fake” away !

K x

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