Prep Time:  15 minutes        |        Cook Time:  15 minutes        |        Serves:  4

Ingredients

• 500g Broad Oak Farms finely sliced chicken thighs
• 2 tbsp lime juice
• 3 tbsp White Mill brown sugar
• 3 tbsp Asian Specialties oyster sauce  
• 2 tbsp Asian Specialities Fish Sauce
• 1 brown onion sliced  
• 2tsp Stonemill minced garlic  
• 2 spring onion stalks sliced - white part only
• 1/3 cup Forresters peanuts (extra to serve)  
• 200gm Urban Eats pad Thai rice noodles
• Large handful of fresh bean sprouts  
• 2 Lodge Farms free range eggs, whisked  
• Juice of one fresh lime to serve  
• 1 tbsp Oh So Natural coconut oil
• Fresh cut chilli if desired

Method

1. Pre-soak pad Thai noodles according to the packet instructions.
2. Into a small bowl, add the lime juice, brown sugar, oyster sauce and fish sauce and stir to combine.  
3. Chop brown onion and spring onions. In a wok on a high heat add the oil and fry off the brown onions, toss in the spring onion and chicken, peanuts, and garlic – give another good toss keeping the heat high.
4. Working quickly, pour in the eggs and give another toss or two until cooked through.
5. Add in the bean sprouts, then mix in the noodles and pad Thai sauce. Add in fresh cut chilli, if you like it spicy, you can add chilli oil, flakes, or sauce.
6. Serve into bowls squeezing on lime juice and add any left-over peanuts.

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie