Potato and Chicken Pad Thai Recipe
- Prep in:
- 15 mins
- Cook in:
- 8 mins
- Serves:
- 2
| Per Serving | %RI |
|---|---|
| Energy (KJ) 2617 | 31% |
| Energy (Kcal) 623 | 31% |
| Fat 23.6g | 33% |
| Saturated Fat 4.2g | 21% |
| Total Sugars 7.2g | 8% |
| Salt 3.8g | 63% |
Method
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.
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Ingredients
1 large Smooth potato, such as Desiree, 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
