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

   Heat 1 tablespoon of coconut oil in a saucepan over medium heat and sauté 1 chopped onion for 5 minutes until it softens. Incorporate 2 grated garlic cloves and a grated piece of ginger, roughly the size of a thumb, and cook for 1 minute until it becomes fragrant.

10. Step 10

    Mix in 3 tbsp of Thai red curry paste, 1 tbsp of smooth peanut butter, and 500g of sweet potato that has been peeled and cut into chunks. Then, pour in 400ml of coconut milk and 200ml of water.

11. Step 11

    Bring to a boil, then reduce the heat and let it simmer, uncovered, for 25-30 minutes or until the sweet potato becomes soft.

12. Step 12

    Mix in 200g of spinach and the juice from one lime, then season generously. Pair with cooked rice, and for added crunch, sprinkle a few dry roasted peanuts on top.