Chicken Pad Thai

1 pkg EPICURE Pad Thai

¾ c hot water

2 tbsp low fat soya sauce

Rice noodles

1⁄2 lb (225 g) bite-sized pieces of boneless, skinless chicken breast

2 cups red bell pepper, sliced

2 eggs

1 lemon/ lime

2 tbsp roasted peanuts, chopped

Mix first 3 ingredients in 4 cup Prep Bowl.

Set aside. Cook rice noodles in Multipurpose Pot.

Heat oil in a wok over medium-high heat.

Stir-fry chicken with bell peppers for 3–4 min.

Whisk eggs and add to the wok, stir well.

Add the rice noodles, pour in the sauce.

Squeeze lemon into the Pad Thai, finish with peanuts.

Enjoy!

Easy, quick and tasty. Global favourite.