Chicken Pad Thai

Chicken Pad Thai (Serves 1) Calories 432

P - 33g, C - 35g, F - 18g

Ingredients 100g zucchini, noodles 80g red capsicum, sliced 50g red cabbage, sliced 15g spring onion, diced 120g organic chicken mince 50g brown basmati rice and quinoa (I used @tildarice ~ 90 sec microwave rice) 1/2 tsp garlic mince 1 tsp sesame oil Sauce: 1/2 tbsp peanut butter 1 tbsp fresh lime juice 5mls tamari sauce 5mls sweet chilli sauce 1/2 tsp ground ginger 10mls water Top with: 10g crushed nuts Fresh lime juice

Method 1. Spiralize the zucchini into noodles to make zoodles. 2. Slice capsicum, cabbage and spring onion. 3. Prepare the rice as per the packet instructions. 4. Make the Pad Thai sauce by combining peanut butter, lime juice, tamari, sweet chilli sauce, ginger and water in a small bowl and whisk until all combined. 5. Heat a wok over a medium heat with the sesame oil and place the garlic and chicken mince into it. 6. Cook chicken mince until nearly cooked through and then add the vegetables into the wok. Continue cooking until all the veggies become soft. 7. Add the cooked rice and the prepared sauce into the wok and stir to combine. 8. Put the Pad Thai into a serving bowl and top with crushed nuts and a squeeze of lime.

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