Healthy Pad Thai Recipe

Make a healthy dinner by mixing chicken, rice noodles, and stir-fried vegetables. One vegan variation uses peanut butter.

– 100g brown rice flat noodle – 1 tbsp rapeseed oil – 2 skinless chicken thigh fillets, chopped – 1 onion (160g), roughly chopped – 1 red pepper, deseeded and cut into thin slice – 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 peanut – 2 tbsp lime juice, plus 1 tsp zest – 1 tbsp low-salt soy sauce – 15g chopped coriander – handful of chopped basil

INGREDIENTS

After putting the noodles in a bowl, follow the directions on the package to soak them until they are soft but not mushy. Drain it.

INSTRUCTIONS

STEP 1

In a pan, heat the oil over medium-high heat. Stir-fry the chicken for 5 minutes, or until it's done.  

STEP 2

Put the chicken in a bowl and set it away. Leave the oil in the wok. For 5 minutes, stir-fry the onion, pepper, and carrot to make them soft.  

STEP 3

Then, add the garlic, chili, and ginger and cook for a few more minutes, until the food smells good.

STEP 4

Turn the heat up to high and add the sprouts. Then add the peanuts, lime juice and zest, and soy sauce.  

STEP 5

Add the noodles, spices, and chicken back to the pan. Carefully toss everything together until it's all hot. Best when served right away.

STEP 6

Spinach, Sweet Potato & Lentil Dhal Recipe

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