Potato & Chicken Pad Thai Recipe

Prep in:
15 mins
Cook in:
8 mins
Serves:
2
Per Serving %RI
Energy (Kcal) 623 31%
Energy (KJ) 2617 31%
Fat 23.6g 33%
Saturated Fat 4.2g 21%
Total Sugars 7.2g 8%
Salt 3.8g 63%

Cook the potatoes in salted boiling water for 2-3 minutes, drain and leave to cool.

Heat a wok over a high heat. Add the oils, fry the chicken until it starts to colour. Add the garlic, chilli, ginger and continue cooking for a couple more minutes, stirring as the chicken is cooking.

Add the egg and scramble into the chicken. Add the potatoes and beansprouts and again continue to fry giving the dish a good old toss so all the ingredients are mixed up.

Just before serving add the spring onions, soy, fish sauce if using and give one last toss before tipping onto a plate. Garnish with chopped coriander and peanuts. 

See this delightful recipe in action below and view more recipe videos here!

Ingredients

1 large Smooth potato, such as Rooster, peeled and cut into matchsticks

1 small chicken breast, thinly sliced

2 garlic cloves, sliced

½ red chili, de-seeded and finely chopped

1tsp chopped fresh ginger

1 medium egg, beaten

2 spring onions, finely sliced

20g beansprouts

1tsp fresh chopped coriander

1tbsp soy sauce

A dash of fish sauce (only if you have it)

5g peanuts, chopped

1tsp sesame oil

1tbsp sunflower oil

1 large Smooth potato, such as Rooster, peeled and cut into matchsticks 1 small chicken breast, thinly sliced 2 garlic cloves, sliced ½ red chili, de-seeded and finely chopped 1tsp chopped fresh ginger 1 medium egg, beaten 2 spring onions, finely sliced 20g beansprouts 1tsp fresh chopped coriander 1tbsp soy sauce A dash of fish sauce (only if you have it) 5g peanuts, chopped 1tsp sesame oil 1tbsp sunflower oil

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