This is a calorie conscious pad thai!
Yes, we are still on our healthy eating plan!
Don't be put off by the long list of ingredients,
as this dish is very yummy and flavoursome.
Just omit the chilli for the kids.
INGREDIENTS (Serves 4 to 5)
200g Rice Noodles (prepared - approx 20 minutes)
Oil Spray
2 Eggs, scrambled and cooked
2 Tbsps Coriander Leaves, coarsely chopped
1 Tbsp Peanuts or Cashes, coarsely chopped (more nuts, more calories)
400g Chicken Breast, sliced
(optional 250g chicken and 150g cooked prawns, peeled and sliced)
4 Garlic Cloves, minced
2 Red Chillies, finely chopped
150g Snow Peas, thinly sliced on the diagonal
1 Red Capsicum, thinly sliced
2 Shallot Stems, finely chopped
1 Cup Bean Sprouts
3 Tbsps Fish Sauce
3 Tbsps Lime Juice
1 Tbsps Grated Palm Sugar
To Serve: lime wedges.
METHOD
Place a non stick wok over a medium- high heat. Lightly spray with oil. Stir fry the chicken, chilli and garlic until the chicken is brown and cooked thru. Set aside.
Lightly spray the wok again. Stir fry the capsicum and snow peas for 2 to 3 minutes.
Stir in prepared noodles and egg. Cook for a further 2 minutes.
Return the chicken to the wok, toss to combine well.
Add the Fish sauce, lime juice, palm sugar, shallots and bean sprouts toss gently.
Remove wok from heat, toss through the coriander and peanuts.
Serve with lime wedges.
No comments:
Post a Comment