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 deep pan or a flameproof casserole dish over medium-low heat. Add the onion with a pinch of salt and sauté for 10-12 minutes until softened. Add the garlic and peppers and cook for 5 minutes. Stir in the coriander stalks, spices, oregano, sugar, and chipotle paste, if using. Continue to cook for an additional 5 minutes until everything is well combined and softened. Add the beans with their liquid, the tomatoes, and stock. Season generously and bring to a simmer.

10. Step 10

    Allow to simmer on low heat for 1 hr-1 hr 10 mins until it thickens and reduces. Mix in the dark chocolate and adjust seasoning to your preference. Serve over rice, garnished with lime wedges, avocado, sour cream, and coriander on top.