Jesinta Campbell's delicious Pad Thai with kelp noodles

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Ingredients

1 tablespoon coconut oil
100g chicken breast fillet or tofu, cut into cubes
3 spring onions, finely chopped
2 tablespoons pickled radish, chopped
10 uncooked prawns, peeled
2 medium eggs, beaten
2 tablespoons dried shrimp
4 teaspoons honey
1–2 teaspoons lime juice (to taste, try 1 teaspoon and add by halves if you want more)
1 tablespoon fish sauce
2–3 tablespoons roasted peanuts, finely ground
1 long red chilli, finely chopped (if you love it spicy, add two)
1 cup bean sprouts
454g packet kelp noodles
fresh coriander leaves, to garnish

Method

Heat the coconut oil in a wok or large frying pan over high heat. Add the chicken or tofu and stir-fry until cooked. Remove and place on paper towel to drain.

To the same wok, add the spring onions, pickled radish and prawns, and stir-fry until prawns turn pink and are cooked.

Add the eggs and cook for a few seconds. Then add the dried shrimp and the chicken or tofu, and cook for about 45 seconds. Add the honey, lime juice, fish sauce, roasted peanuts and chilli, and stir-fry for a good minute. Add the bean sprouts and kelp noodles and mix to combine. Cook until the kelp noodles are a little bit soft. Garnish with fresh coriander before serving.

Recipe from 'Live A Beautiful Life' by Jesinta Campbell (Hachette, $35)

Notes