4 tbs teriyaki sauce
2 tbs brown sugar
2 tbs olive oil
quantity of diced chicken thigh fillets (I use about 5/6 for 2 people)
2 tbs tikka paste (we weren't able to find this here in Oz so have been using Thai basil and garlic stifry paste)
the juice of a lime
1 400g tin of coconut milk
200g pad thai noodles (I have been using a packet (containing 2 serves) of thick egg noodles - couldn't find them this time so thin egg noodles are pictured)
2 ripe mangoes sliced (no ripe mangoes so used one tin)
1 red onion thinly sliced
1 cup coriander, chopped
Preheat the oven to 180degrees celcius and combine in a mixing bowl the teriyaki sauce, brown sugar and olive oil. Toss the chicken in the marinade to coat and then place on a baking tray and bake until cooked through and sticky.
In a saucepan add the remaining olive oil and the tikka/stirfry paste. Fry over a medium heat for 20 seconds until fragrant then add the coconut milk. Simmer for 20 minutes until slightly reduced, add the cooked/heated noodles and coriander and squeeze in the lime juice. Distribute amoung your serving bowls and leftovers containers and then top with the sticky chicken, diced mango and sliced onion. Garnish with coriander.