Pad Thai With Plan*t Hemp Chick*n

This plant-based Hemp Chick*n from our friends at Plan*t is made from New Zealand grown hemp and pea protein. It’s got a delicious meaty texture, which you can shred straight into a salad or sandwich, or cook it until golden and crispy. Like we’ve done here!

Our Plant-Based and Veggie Bag Recipe Developer Amelia has created a DELICIOUS vegan Pad Thai recipe using this vegan chicken. It’s packed full of flavour and comes together quickly for a delicious meat-free meal!

You can now add this Hemp Chick*n to your next order from our Kitchen!

Plan*t Hemp Chick*n Pad Thai

Servings 3

Ingredients

Sauce

  • 4 Tbsp tomato sauce or ketchup
  • 2 Tbsp sweet soy sauce (kecap manis)
  • 2 Tbsp brown sugar
  • 1 Tbsp smooth peanut butter
  • 1 Tbsp soy sauce or tamari
  • 1 Tbsp vegan fish sauce (or regular fish sauce)
  • 2 cloves garlic minced
  • 1 lime juiced (about 2 Tbsp juice)

Pad Thai

  • 1 brown onion thinly sliced
  • 200 g flat rice stick noodles
  • 250 g Plan*t Hemp Chick*n
  • 200 g mung bean sprouts
  • big handful of fresh coriander

To Serve

  • 2 spring onions thinly sliced
  • 1 red chilli thinly sliced
  • 1 lime cut into wedges
  • ¼ cup roasted peanuts crushed
  • 2 Tbsp crispy shallots

Instructions

  • Before you start
    Bring a large pot of salted water to the boil
  • Prep sauce
    Whisk all sauce ingredients together in a medium bowl, until well combined. Set aside.
  • Prep pad Thai
    Thinly slice onion and set aside. Cook rice noodles in pot of boiling water on high heat for 4-5 minutes, until tender. Drain, rinse well with cold water to cool, then drain again. Toss with a drizzle of oil to prevent sticking.
  • Cook pad Thai
    Heat a drizzle of sesame oil in a large frypan or wok on high heat. Cook onion and plant-based hemp chicken with a pinch of salt for 6-7 minutes, stirring often, until golden and tender. Add cooked noodles and sauce to pan and toss together. Cook for a further 1 minute, until hot through and noodles are coated in sauce. Stir through mung beans and coriander. Season to taste with soy sauce.
  • To finish
    Thinly slice spring onion and chilli and cut lime into wedges.
Course: Main Course

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