with Lime & Spring Onion
Transport your tastebuds to the streets of Bangkok with this savoury chicken pad see ew. The slippery rice noodles soak up the rich, sweet soy sauce, while a squeeze of fresh lime cuts through the richness. Finished with a fresh crunch of spring onion, it’s a weeknight stir-fry sensation.
Allergens
Utensils
Tags
Rice Noodle
1
Zucchini
1
Garlic
2
Spring onion
1
Lime
1
Chicken thigh
660 g
Sweet soy seasoning
1 sachet
Oyster sauce
1 packet
Soy sauce mix
1 packet
Baby spinach leaves
1 packet
Olive oil
1 drizzle
Brown sugar
0.5 tbs
Water
0.25 cup
Egg
1 piece
- Boil the kettle. Half-fill a medium saucepan with boiling water.
- Cook rice noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-6 minutes.
- Drain, rinse and drizzle with olive oil.
- Meanwhile, thinly slice zucchini into half-moons. Finely chop garlic. Thinly slice spring onion. Slice lime into wedges.
- Cut chicken thigh into 2cm chunks.
- In a medium bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil.
- In a small bowl, combine oyster sauce, soy sauce mix, the brown sugar, water and a squeeze of lime juice.
- In a large frying pan, heat a drizzle of olive oil over high heat.
- When oil is hot, cook chicken, tossing occasionally, in batches, until browned and cooked through, 5-6 minutes.
- Transfer to a plate.
- Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- Cook zucchini until tender, 4-5 minutes.
- Add garlic and cook until fragrant, 1 minute.
- Add the egg and toss, until egg is scrambled, 1-2 minutes.
- Return chicken to pan then add rice noodles, baby spinach leaves and soy sauce mixture, tossing to combine, 1 minute. Season with pepper.
- Divide chicken pad see ew between bowls.
- Top with spring onion and serve with any remaining lime wedges. Enjoy!
3480
kJ
Energy (kJ)
832
kcal
Calories
25.4
g
Fat
6.3
g
of which saturates
78.4
g
Carbohydrate
13
g
of which sugars
3.7
g
Dietary Fibre
72.7
g
Protein
0
mg
Cholesterol
2410
mg
Sodium
