Grilled Chicken Pad Thai

Ingredients
For the Pad Thai
250 g flat rice noodles
400 g chicken breast fillet
2 eggs
1 red bell pepper
1 yellow bell pepper
1 small broccoli
3 spring onions
2 garlic cloves, finely chopped
1 tbsp fresh ginger, finely chopped
80 g mung bean sprouts
2 tbsp coconut oil or rice bran oil

For the Sauce
3 tbsp fish sauce
1 tbsp light soy sauce
1–1½ tbsp brown sugar
1–2 tbsp tamarind paste
2 tbsp water

Optional Garnishes
Chopped roasted peanuts
Lime wedges
Fresh coriander

Preparation: Pour hot water over the noodles and let stand for 6–8 minutes until soft yet firm. Drain and set aside. Cut the chicken and peppers into thin strips. Cut the broccoli into small florets. Chop the spring onions and separate the white and green parts. Mix all the sauce ingredients in a bowl and set aside.

• Remove the grates and place the plancha in their place.
• Heat the grill and set burners to medium-high power. The target surface temperature is about 230–250°C. The plancha must be very hot.
• Turn down the heat on one outer burner. You will move cooked ingredients there to keep them warm without burning.
• Pour 1 tablespoon of oil onto the hot plancha. Add the broccoli first. Fry for 2–3 minutes until slightly soft and browned in places, then move it to the cooler zone of the plancha.
• Add the red and yellow peppers. Fry for about 2 minutes so they stay slightly crisp, then move them next to the broccoli.
• Place the chicken on the empty space of the plancha. Fry without stirring for about 1 minute, then stir and fry for another 2–3 minutes until golden and cooked. Move to the vegetables and add a little oil if needed.
• Crack the eggs in the middle of the plancha and stir fast with a spatula until set. Mix with the meat and vegetables while keeping the food in one zone.
• Fry the garlic, ginger, and the white parts of the spring onions in the middle of the plancha for about 30 seconds.
• Add the drained noodles. Mix them, then combine with the rest of the food.
• Pour in the sauce and stir fast for 2–3 minutes until the noodles soak up the liquid and start to caramelize slightly.
• Add the mung bean sprouts and the green parts of the spring onions at the very end. Stir briefly and remove from the plancha.

Serving: Place a portion of the noodles on a plate. Sprinkle with peanuts and serve with a lime wedge and cilantro. The key to this version is working in zones on the plancha. Do not remove the ingredients; build the dish in layers. This keeps the texture right, and the flavours mix only at the end when you add the sauce. High heat and fast stirring do all the work here.