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 2 tablespoons of oil in a frying pan over medium heat. Stir in the onion and pepper, adding a pinch of salt, and sauté for 10 minutes or until they soften. Incorporate the garlic, pesto, and ground coriander, and cook for 1 minute. Pour in the beans and tomatoes with ½ can of water, then bring the mixture to a simmer and cook uncovered for 10 minutes.

10. Step 10

    In another frying pan, heat the remaining oil over medium heat. Cook the halloumi for 2 minutes per side or until it turns golden brown.

11. Step 11

    Sample the beans for flavoring, then ladle them into deep bowls. Place the halloumi on top and sprinkle with chopped coriander. If desired, accompany with garlic bread.