Limey Bender Spicy Mango Chicken Pad Thai

A bold twist on a Thai favourite—tender chicken, juicy mango and rice noodles tossed in a sweet, spicy Limey Bender sauce with the perfect zesty kick.

 

Ingredients:

• - 200 g rice noodles (medium thickness, soaked in warm water for 30 min, then drained)
• -150 g chicken breast (thinly sliced)
• -1 egg
• -1 mango cut into julienne strips
• -Finely chop one bunch of coriander
• -1/2 cup shredded carrots 
• -1 lime 
• -1 cup bean sprouts
• -1/4 cup green onions (cut into 1-inch pieces)
• -1 tbsp vegetable oil

For the Pad Thai sauce:

• -3 tbsp ketchup
• -2 tbsp fish sauce (or soy sauce)
• -1 tbsp oyster sauce
• -1 tbsp sugar
• -1 tbsp tamarind paste
• -1 tbsp water
• -Dash of white vinegar (like 1/2 tsp, for extra tang)
• -2 or 3 tbsp Lords Limey Bender hot sauce

 

Instructions:

1-Prepare sauce:

Mix ketchup, fish sauce, oyster sauce, sugar, tamarind paste, water, vinegar, and Lords Limey Bender hot sauce in a bowl. Set aside.

2-Cook protein:

Heat oil in a big pan or wok on medium-high heat. Add your chicken and stir-fry until it’s almost cooked through.

3-Add egg:

Push chicken to one side. Crack the egg into the pan, scramble it quickly.

4-Add noodles:

Toss the drained noodles into the pan. Stir quickly so they don’t stick.

5-Add sauce:

Pour the sauce all over and stir-fry everything together for about 2–3 minutes, until noodles are coated and soft.

6-Add veggies:

Throw in bean sprouts and carrots. Stir everything for another 30 seconds. Add the fresh mango julienne at the end.

7-Plate it:

Serve hot and garnish with the green onions and coriander. You can also add a wedge of lime on the side.