200g packet dried pad Thai rice noodles
1 small carrot (140g), peeled, thinly sliced diagonally
2 bunches broccolini (180g each), trimmed, stems and florets separated
500g chicken breast fillets, trimmed, thinly sliced
2 teaspoons pepper steak seasoning
2 tablespoons vegetable oil
1 medium red capsicum (200g), cut into strips
4 green spring onions, trimmed, cut into 4cm lengths
¼ cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon lime juice
Roasted unsalted cashews, to serve
Place noodles in a large heatproof bowl. Cover with boiling water. Stand for about 4 to 5 minutes, or until just tender. Drain. Rinse under cold water. Drain well.
Meanwhile, place carrot and broccolini stems with 1 tablespoon water in a large, microwave-safe bowl with a lid. Cook, covered, on High (100%) for 2 minutes. Drain. Rinse under cold water. Drain well.
Toss chicken with seasoning and half the oil in a bowl.
Heat an oiled wok over a high heat. Add chicken in two batches. Stir-fry for about 2 minutes, or until golden brown and just cooked. Remove.
Add remaining oil to hot wok with capsicum, carrot and broccolini stems. Stir-fry for 2 minutes. Add onions and broccolini florets. Stir-fry for a further 3 minutes, or until vegetables are just tender.
Return chicken with any cooking juices to wok. Add noodles and combined sauces and juice. Stir-fry for about 1 minute, or until heated through. Remove.
Serve sprinkled with cashews.