Nutritional Information

Calculated based on standard values with available measurements and may therefore not be accurate.

Nutritional information not available.

Instructions

1. Step 1

   Soak the dried rice noodles in water according to the package label. The noodles should be slightly soft but not completely soft since they will be cooked further in the wok pan.

2. Step 2

   Heat oil in a large non-stick wok pan or skillet over medium heat. Stir-fry the chicken until just cooked through, or ±3 minutes.

3. Step 3

   Add the soaked rice noodles and stir-fry for 1 minute.

4. Step 4

   Add the homemade pad Thai sauce, cook and stir until all the noodles are coated with the sauce.

5. Step 5

   Add water and stir until the ingredients are well combined.

6. Step 6

   Push everything to one side of your wok pan. Break both of the eggs in the pan and scramble with a spatula.

7. Step 7

   Flip and toss to mix everything together.

8. Step 8

   Add garlic chives, bean sprouts, stir-fry for 20 seconds and turn off the heat. Serve immediately.

9. Step 9

   Warm the oil in a saucepan and sauté the onion, carrots, and celery gently until the onion begins to soften. Mix in the garlic and the vegetarian mince (no need to defrost), and cook for a couple of minutes. Incorporate the bay leaf, passata, vegetable stock cube, and 200ml of water, then bring the mixture to a boil.

10. Step 10

    Lower the heat and let it simmer for 30 minutes or until the vegetable pieces are tender and blend into the tomato sauce. Pour in the milk, cover with a lid, and cook for 10 minutes. Adjust the seasoning to your liking. If the sauce appears too thin, continue to simmer until it thickens. Mix in the basil. Serve alongside the spaghetti and grate cheese on top, if desired. This dish can be portioned and frozen for later reheating.