We’ve taken classic pad Thai and given it a healthier spin, packed with chicken breast, carrot noodles and loads of veg. It’s gluten-free and low in calories and fat, too.
15 Ingredients
– 2 tbsp coconut sugar
– 1 tbsp fish sauce
– 1 tbsp fresh lime juice
– 2 tsp sriracha chilli sauce
– 1 garlic clove, crushed
– 1 tbsp coconut oil
– 650g Lilydale Free Range Chicken Breast, thinly sliced
– 6 green shallots, cut into 4cm batons
– 200g sugar snap peas, trimmed
– 1 long fresh red chilli, thinly sliced
– 4 (about 720g) carrots, peeled, peeled into ribbons
– 80g (1 cup) trimmed bean sprouts
– Fresh coriander leaves, to serve
– 2 tbsp toasted cashews, chopped, to serve
– Lime cheeks, to serve
4 Method / Steps
Step 1
Whisk together the coconut sugar, fish sauce, lime juice, sriracha and garlic in a small bowl until combined.
Step 2
Heat half the oil in a wok over medium-high heat. Stir-fry the chicken, in batches, for 2 minutes or until browned. Add 2 tbsp sauce mixture. Stir-fry for 1-2 minutes or until coated and just cooked through. Transfer to a bowl. Wipe the wok clean with a paper towel.
Step 3
Heat the remaining oil in the wok over medium-high heat. Add the shallot, sugar snap peas and chilli. Stir-fry for 1 minute or until tender-crisp. Add carrot ribbons, remaining sauce mixture and 1 tbs water. Stir-fry for 1 minute or until just tender and well combined. Add chicken. Toss to combine. Remove from heat.
Step 4
Divide the pad thai among serving bowls. Sprinkle with bean sprouts, coriander and cashews. Serve with lime cheeks.
source – cooking365coza
