Recipe: Pad Thai Chicken

Serves 4 

Prep Time: 10 minutes 

Cook Time: 30 minutes

Ingredients: 

• 450g Tonson Mung Bean Vermicelli

• 2 tbsp Healthy Boy Oyster Sauce 

• 4 tbsp Mae Ploy Pad Thai Sauce

• 450g Ocado British Chicken Thigh Fillets Boneless

• 4–6 tablespoons coconut oil (or oil of choice) 

• 6 garlic cloves, finely chopped

• 1 shallot, finely chopped

• 4 eggs, beaten

• 4 spring onions 

• 300g bean sprouts 

• Chickaron Crispy Chicken Skin for the topping 

Optional, to serve

• Chilli flakes

• Crushed salted peanuts 

• Lime wedges 

Method

1. Place thinly sliced chicken in a bowl with the oyster sauce. Let it marinate for at least 10–15 minutes while you prep the rest of the ingredients. Or, if you have time, let it marinate overnight for even deeper flavour.

2. Soak noodles in room-temperature water for about 1 hour until they wrap easily around your finger. Drain and set aside.

3. To keep the noodles from clumping together, cook the protein separately. Heat 2–3 tablespoons coconut oil over medium-high heat in a large cast iron skillet or wok. 

4. Add 3 garlic cloves, minced and 1 shallot, minced, stirring until fragrant. Add all the marinated chicken and cook just until cooked through. Remove chicken and set it aside on a plate. 

5. Add a little more oil if needed to the same pan, turn it to high, then pour in 4 beaten eggs. Scramble until just set, breaking into small curds. 

6. Add more oil if the pan looks dry, then add half the noodles and 2 tbsp of the Pad Thai sauce. Toss constantly with two spatulas so they don’t clump. Add a splash of water if needed. 

7. Once the noodles Toss everything together until just heated through, then remove from heat. 

8. Serve immediately and set out bowls of crushed peanuts, lime wedges, extra bean sprouts, spring onions, chilli flakes.