Food and Drink

Chicken and carrot-noodle pad thai recipe

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

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