Pad Thai with Crunchy Hazelnuts

Here is one of our favourites! A simple yet comforting and delicious weeknight meal. The hazelnuts give it a crunch as well as adding that extra full flavour!

Ingredients

• 1 chicken breast (skinoff)
• 1 pack of Pad Thai rice noodles
• 1 jar of Pad Thai sauce (any brand)
• 30 mils Davis Downs Hazelnut Oil
• 2 eggs
• 1 cup of bean sprouts
• 1 cup of chopped spring onions
• 1 red chilli chopped
• 20 grams chopped Davis Downs Hazelnuts
• (optional spicy prawns)

Method

30 min

1. Add 20-30 mls of hazelnut oil to a fry pan or wok
2. Slice the chicken breast into thin strips and cook in the hazelnut oil until almost cooked through.
3. Add the spring onion, bean sprouts and any other greens you would like.
4. Now move the chicken and vegetables to one side of the pan or wok and add two eggs that have been previously whisked. These eggs will form a scramble that you will mix in with the chicken and vegetables.
5. Place the Thai noodles into a large bowl and cover them with boiling water. Once the noodles are soft and transparent drain the water and add the noodles to the fry pan or wok.
6. Now add the Pad Thai sauce of your choosing and add chilli until you have achieved your flavour level.
7. Serve in a bowl and garnish with spring onion, red chilli and crushed hazelnuts. YUM! For something extra, try add a couple of prawns......