A few days ago for the launch of the new Maggi Bouillon Hearts I received a basket of ingredients from the Simple & Bon website with recipes to test these new Bouillon Hearts. Their composition is nickel, they are without palm oil or artificial flavours, and are preservative-free. You can find more information on Maggi's website here.

I use this type of broth quite a lot in my recipes (I often tell you in the ingredients "a dish") because I find their taste less salty and less chemical than traditional bouillon cubes. A few years ago I even ran a workshop for Maggi with other bloggers at the Atelier des Chefs, to cook with these bouillons. As far as the use is concerned, they are very easy to incorporate in recipes: a capsule makes it possible to raise a dish for 4 people.

In the frying pan, at the end of cooking, mix the contents of a capsule with your meat, fish or vegetables. They can also be used directly after cooking, by washing the capsule in a dish of drained pasta or rice, or as a classic broth cube for cooking soups. Sometimes I don't use an entire capsule for a recipe, I keep the rest in the refrigerator for 2 days without any worries.

Today I share with you the recipe of the Thai Pad I made, it was great. It's probably not the traditional recipe but an easy and quick recipe to make, perfect to enjoy your family on the way home from work!

Ingredients (4 people)
200 g rice noodles
300 g chicken escalopes
2 capsules of Maggi® Poultry Bouillon® Maggi® Broth® 2 capsules
3 tablespoonfuls of fresh coriander
2 onions stalks
2 carrots
60 g salted roasted peanuts
1 tablespoon sesame oil
3 cm of ginger
The juice of half a lime

Cook the pasta in a pot of boiling salted water according to the instructions for use. Drain and cool under cold water.

Slice the chicken and onions. Cut the carrots into sticks (I used a julienne grater), grate the ginger.

In a frying pan, sauté onions and carrots with a tablespoon of sesame oil for 5 minutes. Set aside on a plate and add the chicken, ginger and sauté for 5 minutes. Add again the vegetables, a Coeur de Bouillon and mix.

Add pasta, second capsule, lemon juice and coriander. Mix and sprinkle with lightly crushed peanuts.