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.
– 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
Whisk together the coconut sugar, fish sauce, lime juice, sriracha and garlic in a small bowl until combined.
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.
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.
Divide the pad thai among serving bowls. Sprinkle with bean sprouts, coriander and cashews. Serve with lime cheeks.
source – cooking365coza