Pad Thai - Kit

Pad Thai - Kit

 
$33.99
 

Ingredients Included

  • Thin Rice Noodles (This recipe only needs half the noodles)

  • Dimples Pad Thai Sauce (a perfect blend of tamarind and soy)

  • 350g Chicken Stir Fry

  • 1 bunch Garlic Chives

  • 1 Eshallot

  • 1 Garlic Bulb

  • Bean Sprouts

  • Crushed Peanuts

  • 1 Lime

Pantry Ingredients (Not Included)

  • 2 tablespoons light oil (grapeseed, rice bran, vegetable, or peanut oil)

  • 2 eggs

Method

  1. Prepare the Noodles
    Place the rice noodles in a large bowl and cover with boiling water. Soak for 4–5 minutes until just tender. Drain in a colander and rinse under cold running water, gently separating the noodles with your fingers to prevent sticking.

  2. Cook the Aromatics & Chicken
    Heat 2 tablespoons of oil in a large pan or wok over high heat. Finely dice the eshallot and mince 2 cloves of garlic. Add to the pan and cook for 30 seconds until fragrant. Add the chicken and stir-fry for about 2 minutes.

  3. Add the Egg
    Push the chicken mixture to one side of the pan. Crack the eggs into the empty space and lightly whisk with a fork or spoon. Once just set, fold the egg through the chicken mixture.

  4. Combine Everything
    Add the bean sprouts and drained noodles to the pan. Toss well to combine. Pour in the Pad Thai sauce and stir-fry for about 1½ minutes. Add the garlic chives and half of the crushed peanuts, tossing for a further 30 seconds. Remove from heat.

  5. Serve
    Divide between bowls, top with remaining crushed peanuts, and serve with a wedge of lime.

Notes

  • If preparing the noodles ahead of time, lightly toss them with a small amount of neutral oil (such as grapeseed or rice bran oil) and leave at room temperature to prevent sticking.

  • Always use a light, high-smoke-point oil such as grapeseed, rice bran, vegetable, or peanut oil for best results.