Serves: 2

Ingredients:

Pad Thai Sauce

• 2 tbsp pure maple syrup or honey
• 2 tbsp sugar-free fish sauce
• 2 tbsp coconut aminos
• 2 tbsp lime juice
• 2 tbsp smooth peanut butter
• 1 tbsp apple cider vinegar vinegar
• 1 tbsp chilli paste, extra if you like it hot

Pad Thai Base

• 1 tbsp extra virgin olive oil
• 4 garlic cloves, finely chopped
• 4 spring onions (scallions), thinly sliced, whites and greens separated
• 2 tsp fresh ginger, minced
• 1 tbsp chilli paste (such as sambal oelek)
• 1 x 300 g (10 1/2 oz) skinless free-range chicken breast fillets, cut into even-sized cubes
• 2 free-range eggs, beaten
• 200 g (g 7 oz) flat rice noodles
• 1 cup (115g / 4 oz) bean sprouts
• 1/4 cup (35g / 1 1/4 oz) peanuts, toasted, roughly chopped
• 1/4 bunch fresh coriander leaves
  Lime cheeks, to serve

Method:

1. Get started on your Pad Thai sauce by whisking the ingredients in a bowl until well combined and smooth.
2. For your Pad Thai base, heat a large, deep fry pan or wok over medium heat and add the extra virgin olive oil. Add the garlic and ginger, and cook stirring for 2-3 minutes until softened and aromatic.
3. Add in the white parts of the spring onion and the chilli paste and continue to cook, stirring, for 1-2 minutes or until the onions have softened. Add the diced chicken to the pan and cook for 5-6 minutes, browning all sides, and tossing through the flavours.
4. While your chicken cooks through, it’s a good time to whisk your eggs and drain and prepare your rice noodles by soaking them in hot water for 10 minutes.
5. Once your chicken is cooked through, remove it from the pan onto a plate next to the stove. Add the noodles to the pan and cook for 5 minutes or until firm. Once cooked, pour the beaten egg into the noodles and toss in the pan, stir-frying for 2-3 minutes until the eggs are scrambled.
6. Add the chicken and Pad Thai sauce to the pan and continue to cook, tossing and turning for 1-2 minutes until well combined and all over flavour coverage.
7. Serve on a large sharing platter with green onion slices, toasted peanuts, fresh coriander, bean sprouts, and some lime cheeks to squeeze and serve.

Serves: 2

Ingredients:

• 4 x 100% corn street tacos
• 4 free-range eggs, fried (poached or scrambled work well too)
• 1 avocado
• 1 lime, juiced
• 1 tbsp extra virgin olive oil, coconut oil or grass-fed butter
• Salt and cracked black pepper

Pico de Gallo

• 2 tomatoes, fine diced and drained
• 1/2 long red chilli, finely diced, plus extra to garnish
• 1/4 red onion, fine diced, plus extra to garnish
• 1/4 cup finely chopped fresh coriander, plus extra to garnish
• Juice and zest of 1 lime

Method:

1. Preheat your oven to 180°C (350°F) and line a tray with baking paper.
2. Place your tacos on the tray, lightly brush with some olive oil and bake for 10-15 minutes or until lightly golden brown and very crispy and crunchy. Keep these warm in the oven on very low while you get the remaining ingredients ready.
3. For the avocado, in a small bowl use a fork to smash the avocado with the juice of 1 lime and a generous season of salt.
4. For the Pico de Gallo, in a bowl combine the tomatoes, long red chilli, red onion and coriander with the juice and zest of 1 lime. Season well with salt and pepper and set aside. Store any leftovers of this in the fridge in an airtight container for up to 3 days.
5. To plate up, start with a base of your golden brown, crispy and crunchy tacos, load each with a dollop of the smashed avocado, then top with your fried eggs, and a heaped tablespoon of your Pico de Gallo.
6. Season with salt and pepper, and a drizzle of extra virgin olive oil if you like with a garnish of the reserved finely chopped chilli and coriander.