Chicken Pad Thai With Udon Noodles
Yum, yum, yum! A really quick and easy weeknight meal. I cheated and used a store bought pad thai paste to make it super convenient and speedy for those busy weeknights. It also doesn’t use too many ingredients – bonus!
Servings 4
Calories 418
Ingredients
- 180 g udon noodles dried
- 1 tbsp cornflour
- 2-3 tbsp water
- 3-4 tbsp pad thai paste store bought
- 1 tbsp extra virgin olive oil
- 5 cm ginger piece finely chopped
- 2 cloves garlic finely chopped
- 500 g chicken mince
- 1.5 cups mushrooms sliced
- 1.5 cups broccoli florets
- 400 g canned baby corn drained
- 3 spring onions finely sliced
- 0.5 cup fried shallots optional
Instructions
- Bring a medium saucepan of water to the boil. Add the udon noodles and cook for slightly less than the packet instruction time (they will continue cooking in the pan later). Drain and set aside.180 g udon noodles
- Mix the cornflour and water in a small bowl until just combined and glossy white. Stir through the pad thai sauce.1 tbsp cornflour, 2-3 tbsp water, 3-4 tbsp pad thai paste
- Place a large frying pan over medium–high heat. Add the olive oil and let it heat. Add the ginger and garlic and cook, stirring, for 2–3 minutes. Add the chicken mince and cook, breaking it up with a wooden spoon, for 3–5 minutes. Stir through about 2 tablespoons of the pad thai sauce.1 tbsp extra virgin olive oil, 5 cm ginger piece, 2 cloves garlic, 500 g chicken mince, 3-4 tbsp pad thai paste
- Push the mince over to one side of the pan and turn the heat up to high. Add the mushrooms and broccoli to the free side of the pan. Pour in another 2 tablespoons of the pad thai sauce and cook for about 3–5 minutes. Combine the vegetables with the mince, then add the canned corn, noodles and remaining sauce to the pan. Stir everything through to heat, then top with the spring onion. Serve into bowls and top with the fried shallots, if desired.1.5 cups mushrooms, 1.5 cups broccoli, 400 g canned baby corn, 180 g udon noodles, 3 spring onions, 0.5 cup fried shallots