Pad Thai with Chicken

Thinly slice shallot. Shred cabbage. Julienne or grate carrot (peeling is optional). Cut lime into wedges. Cut chives into 3cm pieces. Whisk eggs. Cut the chicken into bite sized pieces. Mix 1 Tbsp water with brown sugar/fish sauce/tamarind concentrate mix.

Boil kettle. Place the rice noodles in a heatproof bowl and cover with boiling water. Allow to soak for 5-7 minutes or until tender. Drain and rinse under warm water.

Heat a large deep sided pan or wok, over medium-high heat with a drizzle of oil. Add shallot, cook for 1 minute. Add chicken and cook for 3-5 minutes. Add cabbage, cook for 1 minute.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Move the ingredients in the wok to one side and add the whisked eggs to the empty side. Scramble the eggs until just cooked through, about 30 seconds - 1 minute. Stir the scramble eggs and other ingredients in the pot together.

Tip! If the pan is too dry, you can add a drizzle of oil before you scramble the eggs. You can also scramble the eggs in a separate pan if cooking everything in one pan is too tricky.

Stir in the noodles, brown sugar/fish sauce/tamarind concentrate, sriracha (to taste), carrots and 1/2 chives (keeping the rest for garnish). Toss or stir until all the ingredients are warm and coated in sauce.

Tip! Sriracha can be very spicy, so add in a little at a time and taste or leave it out completely to make the meal kid friendly.

Divide the pad Thai between bowls and serve with a squeeze of lime juice (to taste). Garnish with peanuts, chilli flakes and remaining chives. Enjoy!

Thinly slice shallot. Shred cabbage. Julienne or grate carrot (peeling is optional). Cut lime into wedges. Cut chives into 3cm pieces. Whisk eggs. Cut the chicken into bite sized pieces. Mix 1 Tbsp water with brown sugar/fish sauce/tamarind concentrate mix.

Boil kettle. Place the rice noodles in a heatproof bowl and cover with boiling water. Allow to soak for 5-7 minutes or until tender. Drain and rinse under warm water.

Heat a large deep sided pan or wok, over medium-high heat with a drizzle of oil. Add shallot, cook for 1 minute. Add chicken and cook for 3-5 minutes. Add cabbage, cook for 1 minute.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Move the ingredients in the wok to one side and add the whisked eggs to the empty side. Scramble the eggs until just cooked through, about 30 seconds - 1 minute. Stir the scramble eggs and other ingredients in the pot together.

Tip! If the pan is too dry, you can add a drizzle of oil before you scramble the eggs. You can also scramble the eggs in a separate pan if cooking everything in one pan is too tricky.

Stir in the noodles, brown sugar/fish sauce/tamarind concentrate, sriracha (to taste), carrots and 1/2 chives (keeping the rest for garnish). Toss or stir until all the ingredients are warm and coated in sauce.

Tip! Sriracha can be very spicy, so add in a little at a time and taste or leave it out completely to make the meal kid friendly.

Divide the pad Thai between bowls and serve with a squeeze of lime juice (to taste). Garnish with peanuts, chilli flakes and remaining chives. Enjoy!