Healthy pad Thai
Toss chicken with rice noodles and stir-fried veg to create a deliciously healthy dinner. There’s a vegan option, too, which uses peanut butter (see tip, below)
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Prep:20 mins
Cook:12 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 561
-
fat 21g
-
saturates 4g
-
carbs 55g
-
sugars 0g
-
fibre 9g
-
protein 33g
-
salt 1.4g
Ingredients
- 100g brown rice flat noodles
- 1 tbsp rapeseed oil
- 2 skinless chicken thigh fillets , chopped
- 1 onion (160g) , roughly chopped
- 1 red pepper , deseeded and cut into thin slices
- 1 small carrot (60g), peeled into thick ribbons using a veg peeler
- 3 garlic cloves , sliced
- 1 red chilli , deseeded and thinly sliced
- 1 tbsp finely grated ginger
- 100g beansprouts
- 15g roasted unsalted peanuts
- 2 tbsp lime juice , plus 1 tsp zest
- 1 tbsp low-salt soy sauce
- 15g chopped coriander
- handful of chopped basil
Method
Tip the noodles into a bowl and soak following pack instructions until tender but not soft – you don’t want them to become mushy. Drain.
Heat the oil in a wok over a medium-high heat and stir-fry the chicken for 5 mins until cooked. Transfer the chicken to a bowl and set aside, keeping the oil in the wok. Stir-fry the onion, pepper and carrot for 5 mins to soften, then add the garlic, chilli and ginger, and cook for a few minutes more until fragrant.
Add the beansprouts, turn up the heat to high, and stir through the peanuts, lime juice and zest and the soy sauce. Return the chicken to the pan along with the noodles and herbs, and gently toss everything together until heated through. Best served straightaway.
