Super Simple Seven: Pad Thai with Shredded Sous Vide Chicken
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
We all love Asian recipes, but sometimes when you look at an ingredients list with what seems like 100 obscure ingredients, you’re put off before you even begin. So the Super Simple Seven recipe series is simplified versions of favorite Asian dishes – made with seven ingredients or less!
These are by no means the most authentic Asian recipes you’ll find, they’re instead simplified dishes that you can quickly whip up when you’re pressed for time but are in the mood for some Asian flavors.
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Pro-level cooking techniques made simple.
Ingredients for 2
100g stick noodles, cooked and drained
2 tbs vegetable oil
1 large chicken breast
½ cup peanuts, roughly chopped
¼ cup cilantro, chopped
1 egg, lightly beaten
2 tbs pad Thai paste
Directions
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Step 1
Cook the chicken in your Anova sous vide machine at 140F (60C) for 1 hour 15 minutes
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Finishing Steps
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Step 0
When the chicken is finished cooking sous vide, shred it with a fork.
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Step 1
Heat up the vegetable oil and fry the pad Thai paste until fragrant, then add the noodles, peanuts and chicken - toss to combine then transfer to a bowl.
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Step 2
Make an omelette with the egg, folding if over twice (to make a pizza slice shape) then transfer to chopping board.
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Step 3
Slice the omelette into strips and toss to combine with the noodles – then transfer to serving plates and scatter cilantro on top.