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Food
Prawn Pad Thai
Pad Thai is Thailand’s signature dish for good reason, with it’s sweet and savoury …
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5mins
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1215mins
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Easy
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4
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Bites
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0.5
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240g Egg noodles (uncooked weight)
Spry oil
4 Chicken breast fillets, cut into strips
2.5cm Fresh root ginger
2 Garlic cloves, thinly sliced
1 Red chilli, thinly sliced
1 Bunch spring onions, sliced
250g Small broccoliflorets
200g Thin asparagus, cut into lengths
2 Tsp black or white sesame seeds
Few sprigs coriander, chopped
Cook the egg noodles according to the instructions on the packet. Meanwhile, lightly spray a large wok or deep frying pan with oil and set over a medium heat. Add the chicken and stir fry for 4-5 minutes until cooked right through and golden brown. Remove from the pan and keep warm. Add the ginger, garlic, chilli, spring onions, broccoli and asparagus and stir fry for 2-3 minutes. Add the soy sauce and return the chicken to the pan.
Stir-fry for 1-2 minutes until the vegetables are tender to the bite but still crisp. Fold in the egg noodles and sprinkle with the sesame seeds and coriander. Serve immediately.
TIP: You can make this sweeter and spicier by adding 2 tablespoons sweet chilli sauce.
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