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Seguir comprandoPad Thai Crispy Chicken Bites
Easy | Mild | 30 min | x2
Pad Thai, reimagined—crispy rice paper cups filled with rich, saucy chicken.
INGREDIENTS
| Rice paper sheets | 4 |
| Cooked chicken, shredded | 200 g |
| Shallot, finely minced | 20 g |
| Carrot, finely diced | 60 g |
| Pad Thai sauce | 100 ml |
| Fresh coriander | To garnish |
| Lime juice | To finish |
INSTRUCTIONS
1
Prepare the Crisps
Cut each rice paper sheet into quarters using scissors. Deep-fry in hot oil—they will puff instantly into light, crisp cups. Drain on a rack. You should get 16 crispy cups.
2
Make the Filling
Heat a little oil in a pan and sauté the shallot until fragrant. Add the carrot and cook briefly until just tender. Stir in the shredded chicken and Pad Thai sauce, tossing to coat evenly.
3
Simmer & Finish
Stir-fry and mix well. Let simmer until heated through and slightly reduced.
4
Assemble & Serve
Spoon the warm filling into the crispy cups. Garnish with fresh coriander and a squeeze of lime. Serve immediately while crisp and fresh.