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

   Preheat the oven to 200C/180C fan/gas 6 and line a large roasting tray with baking parchment. Place the red cabbage wedges onto the tray, then drizzle with 1 tbsp of the oil and all of the harissa. Season generously. Use your hands to massage the oil and harissa into the cabbage. Cover the tray with foil, then bake for 50 mins-1 hr, taking the foil off halfway through.

10. Step 10

    At the same time, prepare the bulgur wheat according to the package directions. Mix in the remaining 1 tbsp of oil, most of the coriander, the almonds, and raisins (if using). Season with salt and pepper, then set aside.

11. Step 11

    Combine the yogurt with lime zest and juice, the remaining coriander, and a bit of seasoning. Split the bulgur into two bowls, add the roasted cabbage on top, and drizzle the yogurt mixture over.