In a pestle and mortar, combine 2 Garlic clove, 30 g Fresh ginger, 1 tablespoon Honey, 2 tablespoon Nut butter, 2 teaspoon Sesame oil, 0.5 Red chilli, juice of 1 Lime and 1 tablespoon Fish sauce. Pound until smooth and set aside.
Heat 1 tablespoon Olive oil in a pan and cook 150 g Chicken breast until browned all over, about 5-7 minutes.
Add1 Red bell pepper and 80 g Tenderstem broccoli and cook for a further 5 minutes.
Put 100 g Soba noodles into a pan of boiling water and simmer for 4 minutes.
To the chicken and vegetables, add the sauce and cooked noodles. Cook for a further 2 minutes.
Serve with 4 Spring onion (Scallion), 0.5 Red chilli and wedges of 2 Limes (all optional).
Notes
Add some extra texture with a sprinkling of crushed peanuts before serving.
A sprinkling of coriander will add lots of flavour to the finished dish.
Make this as mild or as spicy as you like. Make it spicier by adding extra chilli to the sauce, or milder by leaving it out completely and adding chilli flakes on top for those that want them.
This is such a quick recipe, and the more often you make it the quicker you will get. Make sure everything is prepped and ready to go.
To cut down on the cooking time of this chicken pad Thai, make sure that the chicken it cut in to thin strips.