top of page

Coconut & lemon grass chicken Pad Thai


-1 x packet coconut & lemongrass kebabs

-1 x packet egg noodles

-handful of finely chopped spring onion

-2 fresh garlic cloves crushed

-2 eggs whisked with salt & pepper

-2 tbsp sesame oil

-1 x lime

-Handful mung bean sprouts

-handful unsalted peanuts


-3 tbsp fish

-3 tbsp brown sugar

-3 tbsp rice vinegar

-1 tbsp soy sauce

1-Pre heat a fry pan or skillet on a medium to high temperature with sesame oil, remove chicken from skewers and cook for 8-10minutes.

2-Place egg noodles into a pot and add boiling water, let these sit for 10minutes.

3-Add egg mix to the fry pan and mix until cooked

4-Drain your noodles then add to the fry pan with garlic, mung beans, spring onion and the unsalted peanuts then add your pad Thai sauce and cook for a further 2-3 minutes well staring well.

5- Once cooked serve in a bowl with lime & spring onion garnish


bottom of page