Chicken Pad Thai

2 standard portions

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Ingredients

• 150 g Chicken breast (cut into chunks)
• 80 g Tenderstem broccoli
• 1 Red bell pepper (thinly sliced)
• 1 tbsp Olive oil
• 100 g Soba noodles
• 2 Garlic clove (chopped)
• 30 g Fresh ginger (peeled and chopped)
• 1 tbsp Honey
• 2 tablespoons Nut butter ((we used almond butter))
• 2 tsp Sesame oil ((or olive oil))
• 0.5 Red chilli (chopped)
• 1 tbsp Fish sauce
• 1 Lime (juice only)
• 4 Spring onion (Scallion) (sliced)
• 0.5 Red chilli (sliced)
• 2 Limes (quartered)

Method

1. In a pestle and mortar, combine 2 Garlic clove, 30 g Fresh ginger, 1 tbsp Honey, 2 tbsp Nut butter, 2 tsp Sesame oil, 0.5 Red chilli, juice of 1 Lime and 1 tbsp Fish sauce. Pound until smooth and set aside.
2. Heat 1 tbsp Olive oil in a pan and cook 150 g Chicken breast until browned all over, about 5-7 minutes.
3. Add1 Red bell pepper and 80 g Tenderstem broccoli and cook for a further 5 minutes.
4. Put 100 g Soba noodles into a pan of boiling water and simmer for 4 minutes.
5. To the chicken and vegetables, add the sauce and cooked noodles. Cook for a further 2 minutes.
6. Serve with 4 Spring onion (Scallion), 0.5 Red chilli and wedges of 2 Limes (all optional).