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Pad thaï with chicken and peanut butter
Serves 4 :
3 tbsp Peanut Butter
300g chicken fillet
2 tbsp rice vinegar
3 tbsp soy sauce
2 cloves of garlic
300g rice noodles
150g mung bean sprouts
1 tbsp sunflower oil
In a bowl, mix all the ingredients for the peanut butter sauce until smooth. Set aside.
Cook the rice noodles according to the instructions on the pack. Drain, rinse in cold water and set aside.
Heat the vegetable oil in a large frying pan or wok on a medium-high heat. Add the pieces of chicken and stir-fry until cooked through and lightly browned. Remove the chicken from the pan and set aside.
In the same pan, add the chopped garlic and stir-fry for about 30 seconds, until fragrant. Push the garlic to the side of the pan and pour the beaten eggs into the empty space. Gently stir the eggs until they are scrambled and lightly cooked.
Add the cooked noodles to the pan with the scrambled eggs. Pour half of the peanut butter sauce over the noodles and toss to coat well.
Add the bean sprouts and diced tofu to the pan. Stir-fry for a few minutes until the bean sprouts are slightly tender. Put back the pieces of chicken strips to the pan and pour the remaining peanut butter sauce over the ingredients. Stir well to heat through.
Serve the Chicken Pad Thai on individual plates with fresh coriander and lemon wedges.
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