Kelp noodles!! The second ingredient I received for my Mystery Box Challenge series … and after what seems like months of barbecued meat and salad meals, I was definitely ready for something a little more tasty! So pad thai it was, and these noodles are actually pretty close to rice noodles, so the dish as a whole comes quite close to the real thing (although apparently it’s not as sweet, according to Miss 12), but in my book that’s a good thing! Anyway, give it a whirl, it makes a great friday night “takeaway” substitute and you can even make it the night before and reheat if you want the night off cooking. And I have to confess, I had a teeny glass of NZ Gewürztraminer with mine as a special treat — deeelish!

 

SERVES 2-3

kelpIngredients

sauce

1 clove garlic, crushed
1 1/2 tablespoons lime juice
1 1/2 tablespoons fish juice
3 tablespoons coconut nectar
2 tablespoons nut butter (I used macadamia)
sprinkle of chilli flakes

chicken etc

2 tablespoons macadamia oil (or olive oil)
300g chicken thighs, sliced
2 eggs, lightly beaten
1 packet kelp noodles (340g), rinsed and drained
1 spring onion, sliced

garnish with

2 tablespoons toasted almonds (or macadmia nuts), crushed
handful of fresh coriander
lime or lemon wedges

 

Method

Combine all the sauce ingredients together in a small bowl — give it a good mix and set aside.

Heat the oil in a wok or large frying pan and stir-fry the chicken over a high heat until lightly browned (around 3 minutes). Add the beaten eggs and stir through until the egg scrambles.

Turn the heat down and add the noodles and spring onion. Heat the noodles through then add the sauce, stirring through well to coat the noodles, then remove from the heat. Top with the toasted nuts and fresh coriander and serve in bowls with extra lime wedges.

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