Potato and chicken pad thai

Potato & Chicken Pad Thai

A lip-smacking twist on the street food fave

By , 14 June 2016
Potato & Chicken Pad Thai
  • Ready in: 25 mins
  • Serves: 2
  • Price: £2.81 per serving

They've sat on the sidelines for long enough – potatoes are a delicious source of starchy carbs, so give them the leading role they deserve in your home-cooked dishes.
Carbs form part of a balanced diet, and potatoes are a brilliant source – unprocessed and naturally gluten-free. Eaten with the skins on, as in our recipes, potatoes are also a source of fibre, and contain an array of essential vitamins and minerals, including potassium. All that and they taste amazing, too. Time to make the not-so-humble spud your new best bud...

Nutritional Info
Each 356g serving contains
  • Energy 1907KJ 456KCAL
  • Fat high
  • Saturates low
  • Sugars low
  • Salt high
of your reference intake.
Typical energy values per 100g: 536kJ/128kcal.
  • 150g baby new potatoes
  • 2 small chicken breasts
  • 2tbsp sunflower oil
  • 2tsp sesame oil
  • 4 garlic cloves
  • 2tsp chopped fresh ginger
  • 1 red chilli
  • 2 beaten eggs
  • 40g beansprouts
  • 4 spring onions
  • 2tbsp soy sauce
  • 4 coriander leaves
  • 10g peanuts
  • Cook 150g baby new potatoes, halved, in salted boiling water for 2-3 mins. Drain and leave to cool.

  • On a high heat, fry 2 small chicken breasts, sliced, in 2tbsp sunflower oil and 2tsp sesame oil until they start to colour. Add 4 garlic cloves, crushed, 2tsp chopped fresh ginger and 1 red chilli, deseeded and chopped. Stir-fry for 2 mins more.

  • Scramble in 2 beaten eggs. Add the potatoes and 40g beansprouts. Stir-fry for 2 mins more, tossing to mix well.

  • Add 4 spring onions, sliced, and 2tbsp soy sauce. Toss, transfer to 2 plates, and serve with 4 coriander leaves, torn and 10g peanuts.