Love Pad Thai, but poor? Me too. Look no further. This shit is gangster for a flat of 5-6 and if you split the bill it’s pretty cheap.
Ingredients:
- 600g protein (could use chicken breast, prawns, tofu or chickpeas)
- Broccoli head
- 2 large carrots
- 2 cups frozen beans (I used mung but frozen are mean)
- Packet of Pad Thai sauce: Watties Pad Thai sauce ($4.50) or Pam’s ($2)
- Packet of white rice noodles
- Oil
- Salt and pepper
Can add:
- 2 eggs (if you can source them)
- Chopped peanuts
- Spring onions
- Lemon slices
Prep:
- Slice/mash the protein into bite sized chunks, crack some salt and pepper over it.
- Chop the broccoli into small floret sized pieces. Use the stalk too, it’s packed with nutrients (see editorial).
- Slice the carrots into circular slices.
- Defrost the frozen beans.
Cooking:
Add oil to a pan on medium heat. You can use any protein (or none), but for the sake of this recipe add the chicken. Cook until whitened on the outside but not cooked fully through. Add the broccoli florets, sliced carrot and frozen beans and cook for a few minutes. If you have eggs, this is when you make room for them on one side of the pan and scramble them.
Add the Pad Thai sauce. While this is cooking away, bring a pot of water to the boil and cook the rice noodles for 3-5 minutes until cooked through. Drain the noodles and add them to the chicken mixture. For bougie-ness you can garnish with lemon slices, chopped peanuts and spring onions.
Feeds 5-6. 7 at a push.