Pad Thai is often referred to as Thailand's national dish; for this one, you'll be recreating the street food classic at home! You'll make a zingy pad Thai sauce with tamarind & lime to coat the chicken before mixing with slices of crunchy mange tout and rice noodles. (Dairy-free: see our FAQs for details.)
Prep Time
25 min
Cuisine
Thai
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1 bag of roasted peanuts (25g)<span class="strong">†</span>
1/2 tsp dried chilli flakes
80g mangetout
1 carrot
1 tamarind paste sachet (15g)
1 sriracha hot chilli sauce sachet (8ml)
1 fish sauce sachet (15ml)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
534 kJ 127 kcal
2020 kJ 481 kcal
Fat of which saturates
2.3 g 0.5 g
8.7 g 1.8 g
Carbohydrate of which sugars
14.4 g 2.8 g
54.3 g 10.7 g
Fibre
1 g
3.9 g
Protein
12.2 g
46 g
Salt
0.99 g
3.74 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
anchovy (fish) 75%, salt, sugar. Produced in a factory that handles nuts, peanut, soya, mustard, sesame, and celery.
Allergens
Allergens highlighted by † (gluten, soya, peanut, fish)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Cut the chicken breast[s] into bite-sized pieces
2
Place the Thai rice noodles into a bowl and cover with boiled water
Set aside for 12-15 min to soften
Once softened, drain the noodles and set aside
3
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Add the chopped chicken with a pinch of salt and cook for 3-4 min or until starting to brown
4
While the chicken is cooking, slice the mange tout in half
Peel and finely chop (or grate) the garlic
Peel and grate the carrot[s]
5
Once the chicken is starting to brown, add the chopped garlic and cook for 1 min or until fragrant
Once fragrant, add the sliced mange tout and cook for 3-4 min or until starting to soften
Combine the soy sauce, fish sauce, Sriracha hot chilli sauce (can't handle the heat? Go easy!), tamarind paste, 1 tbsp [2 tbsp] sugar and thejuice of 1/2[1] lime – this is your sauce
6
Once the mange tout has softened, add the drained Thai rice noodles and sauce to the pan and cook for 1-2 min further, stirring until everything is evenly coated in the sauce
Stir through the grated carrot – this is your chicken pad Thai
7
Crush the peanuts in the bag with a rolling pin
Cut the remaining lime into wedges
8
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