Celebrating Uniqueness in the most delicious way!
We've had a lovely last day at Onesie HQ before we enjoy our Christmas break.
We exchanged our secret santa gifts - and it looks like he's been very good to us all! There was lots of laughs and gorgeous gifts.
We were even treated to some homemade Pad Thai from Chaba, one of our lovely machinists.
Chaba was born in Thailand and has been treating us to some scrumptious homemade Thai food over the past couple of weeks - and we just had to share this one with you!
Not only was this dish absolutely delicious, but all intolerance and allergies were catered for. Made with gluten free rice noodles, Chaba also kept peanuts and dry chillies in separate dishes, so each member of the team was able to tuck in, and add as much or as little spice as they wanted.
We wanted to share this Pad Thai recipe from Sortedfood.com - combined with Chaba's twist, so you can have a go at making it at home.
You will need...
- 1 red chilli (This can be kept separate, just like Chaba did, so people are free to add as much heat as they'd like)
- 1 large chicken breast
- 2 tbsp soy sauce
- 2 tsp peanut oil
- 1 handful beansprouts
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 2 tsp brown sugar
- 200 g rice noodles
- 1 egg, beaten
- 1 bunch spring onions, sliced
- 1 handful fresh coriander, chopped
- 1 handful roasted peanuts (Chaba kept her peanuts separate)
- 1 lime
- *Serves 2*
MARINATE THE CHICKEN
Dice the red chilli (optional - you can save your chilli for people to add their own at the end) and slice the chicken into thin strips. Marinate in the soy sauce, peanut oil, fish sauce and the chilli for at least an hour.
COOK THE CHICKEN
Fry the chicken in a hot wok for a few minutes to colour then add the beansprouts, tamarind paste, sugar, spring onions and cook for a few minutes.
COOK THE NOODLES
Put the noodles into salted boiling water and cook according to the packet instructions, then drain.
TOSS EVERYTHING TOGETHER
Add the egg to the wok when the chicken is almost cooked and let it set for 30 seconds. Move the ingredients around in the wok so that it breaks the egg up into shreds and then add the noodles to the wok and mix through.
FINISH WITH PEANUTS & SERVE
Stir through the spring onion, coriander and peanuts (optional - they can be kept in a separate bowl) and put into a bowl and serve with a wedge of lime.
How did you celebrate your last day of work before Christmas? We hope you had as much fun as we did.