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Chicken Pad Thai with Black Sesame Seeds and Spicy Mango Salad https://www.metro.ca/userfiles/image/recipes/pad-thai-au-poulet-sesame-noir-et-salade-de-mangues-epicees-10763.jpg PT30M PT15M PT45M
In a pot, bring a large quantity of water to a boil and cook rice noodles for 3-4 minutes. Drain.Dissolve broth cube in boiling water.Meanwhile, slice the pepper, the carrot and zucchini into fine strips (julienne).Mince the ginger.Slice the green onions.Cut the chicken into strips.Peel and cut the mango into juliennes and in a bowl, mix it with the sambal oelek and the lime juice. Let rest.Cook chicken strips in the olive oil in a pan over high heat for 2-3 minutes, stirring regularly.Add the vegetables and let cook 3 minutes more, stirring.Add the ginger, the sesame seeds and the soy sauce. Mix well.Add the rice noodles, the chiken broth and the green onions.Mix and cook for 2 minutes more.Serve and garnish with the mango salad, peanuts and coriander leaves.Source: Missfresh.com
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3 Tbsp. (45 mL) peanuts 1/4 cup (60 mL) chicken broth 1 carrots 6 g coriander 1 zucchini 2 cups (500 mL) water for chicken broth 1 cm ginger 2 Tbsp. (30 mL) black sesame seeds 1 Tbsp. (15 mL) olive oil 1 lime 1 mango 200 g rice noodles 2 green onion 1 chicken breast 1 red bell pepper 1 tsp. (5 mL) sambal oeleck 2 Tbsp. (30 mL) soya sauce
Chicken Pad Thai with Black Sesame Seeds and Spicy Mango Salad

Chicken Pad Thai with Black Sesame Seeds and Spicy Mango Salad

Rate this recipe
1 Vote
2
servings
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 Tbsp.
    (45 mL)
    peanuts
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  • 1/4 cup
    (60 mL)
    chicken broth
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  • 1
    carrots
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  • 6 g
    coriander
  • 1
    zucchini
  • 2 cups
    (500 mL)
    water for chicken broth
  • 1 cm
    ginger
  • 2 Tbsp.
    (30 mL)
    black sesame seeds
  • 1 Tbsp.
    (15 mL)
    olive oil
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  • 1
    lime
  • 1
    mango
  • 200 g
    rice noodles
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  • 2
    green onion
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  • 1
    chicken breast
  • 1
    red bell pepper
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  • 1 tsp.
    (5 mL)
    sambal oeleck
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  • 2 Tbsp.
    (30 mL)
    soya sauce
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Imprimer ma sélection

Preparation

In a pot, bring a large quantity of water to a boil and cook rice noodles for 3-4 minutes. Drain.

Dissolve broth cube in boiling water.

Meanwhile, slice the pepper, the carrot and zucchini into fine strips (julienne).

Mince the ginger.

Slice the green onions.

Cut the chicken into strips.

Peel and cut the mango into juliennes and in a bowl, mix it with the sambal oelek and the lime juice. Let rest.

Cook chicken strips in the olive oil in a pan over high heat for 2-3 minutes, stirring regularly.

Add the vegetables and let cook 3 minutes more, stirring.

Add the ginger, the sesame seeds and the soy sauce. Mix well.

Add the rice noodles, the chiken broth and the green onions.

Mix and cook for 2 minutes more.

Serve and garnish with the mango salad, peanuts and coriander leaves.

Source: Missfresh.com

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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