This recipe will serve 2-3 people. Double up on the sauce if you are serving more.
2-3 chicken breasts
15ml sunflower oil
10ml garlic salt
5ml smoked paprika
30 ml butter
2 x 200g packets of fresh Pad Thai noodles
For the sauce:
15ml peanut butter
25ml miso paste
15ml sesame oil
7,5ml chilli sauce
10ml soy sauce
7,5ml lemon juice
2 cloves garlic, minced
60ml chopped chives
Drizzle the sunflower oil over the chicken breast and rub all over.
Mix the garlic salt, origanum and paprika in a small bowl, sprinkle it over the chicken and rub it over the breasts.
Place a pan on medium-high heat and wait for it to heat up.
Add the butter to the pan and wait for it to melt.
Now add the chicken and partially cover the pan with a lid. Cook for 4 minutes.
Flip the chicken and cook for another 3 minutes, once again with the lid partially on the pan.
Remove the chicken from the pan and keep warm.
Add all the ingredients for the sauce to a small bowl and mix together.
Cook the noodles according to the instructions on the packet.
Add the noodles to the sauce ingredients and mix through to coat all the noodles.
Spoon into serving bowls, slice the chicken and place on the noodles.