Chicken Thigh Pad Thai With Chilli & Garlic Oil
Pan-fried pad Thai, oh my. You'll sizzle chicken, egg and red pepper before flavouring with a sweet-savoury blend of tamarind, soy sauce, ginger and a fiery kick from a drizzle of homemade chilli and garlic oil.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Sugar, Vegetable oil, Water, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Take your chicken out of the fridge, open the packet and let it air
Boil a kettle
Peel and finely chop (or grate) your garlic
Trim, then slice your spring onion[s]
Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [3 tbsp] [4 tbsp] vegetable oil over a medium-high heat
Once hot, add half the chopped garlic (save the rest for later!) and chilli flakes (can't handle the heat? Go easy!) to the pan with a pinch of salt
Cook for 2-3 min or until the garlic has started to brown
Once slightly browned, transfer to a small bowl and set aside for later, reserving the pan – this is your chilli & garlic oil
Return the reserved pan to a high heat with a drizzle of vegetable oil
Once hot, add your diced chicken thigh and cook for 8-10 min or until golden and cooked through (no pink meat!)
Meanwhile, crush your roasted peanuts with a rolling pin
Tip: If you don't have a rolling pin, just chop them roughly!
Combine your soy sauce, ketjap manis, ginger paste and tamarind paste in a small bowl with 2 tbsp [3 tbsp] [4 tbsp] cold water and 1 tsp [1 1/2 tsp] [2 tsp] sugar and mix it all together – this is your tamarind sauce
Add your rice noodles to a pot and cover with boiled water
Bring to the boil over a high heat and cook for 4-5 min or until cooked with a slight bite
Once cooked, drain the noodles and set aside
Once the chicken is golden, add the chopped pepper and remaining garlic to the pan and cook for 2-3 min or until the pepper is starting to soften
Once the pepper has softened, add the drained noodles to the pan with the tamarind sauce and half of the chilli & garlic oil
Cook for 2 min further until all the noodles are coated
Push the noodles to one side of the pan and crack your egg[s] into the other side
Stir the egg[s] with a wooden spoon and cook for 1-2 min until it resembles scrambled egg, then mix it all through the noodles – this is your chicken thigh pad Thai
Serve the chicken thigh pad Thai
Drizzle over the remaining chilli & garlic oil
Garnish with the sliced spring onion and crushed peanuts
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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