Chicken pad thai

In a large pot, heat the water to cook the noodles.

In a bowl, mix the peanut butter, peeled garlic clove, palm sugar, lemon juice, soy sauce, water, tamarind paste, two-thirds of the coriander and bird's eye chili. Using a hand blender, blend everything to obtain a smooth sauce. Set aside in a cool place.

When the water in the pot boils, add the noodles and cook for 6 minutes (cooking time may vary depending on the brand and type of noodles you use). When the noodles are cooked, drain them and then cool them in cold water to stop the cooking. Drain again and place them in a container with a third of the oil. Mix and set aside in the refrigerator.

Prepare the ingredients for cooking in the wok. Cut the chicken fillets into small strips 0.5 cm thick. Keep cool. Cut the shiitake mushrooms into regular quarters. Cut the broccoli into small florets (tops) of about 3 cm. Peel and cut the carrots into thin sticks (julienne), you can use a mandolin for more regularity. Cut the whole spring onion into thin slices.

Heat the wok over high heat and wait until the Thermo-signal turns completely red before adding your ingredients. Fry the shiitake, broccoli and carrot sticks in a little olive oil. Salt lightly and cook for 5 minutes. Remove to a bowl.

Return the wok to the heat and add the remaining third of the oil. Cook the chicken strips and spring onion for 5 minutes until lightly browned.

Add the cooked noodles and peanut butter sauce and cook for 3 minutes. The noodles will absorb the sauce. At the end of cooking, add the cooked vegetables.

Arrange the pad Thai on plates, add the remaining coriander, roasted peanuts and finish with a lime wedge. Enjoy!