Chicken pad Thai with vegie noodles
Please log in to save or rate.
Time to make:
$4.85 per serve
(at time of publication)
Full ingredients list:
1 tablespoon reduced-salt gluten-free tamari
1 tablespoon lime juice
1 teaspoon brown sugar
3 teaspoons vegetable oil
500g skinless chicken breast fillets, thinly sliced
2 garlic cloves, crushed
1 long red chilli, deseeded, thinly sliced, plus extra, to serve
4 shallots, cut in 3cm lengths
300g broccolini, halved
3 large zucchini, cut into ‘noodles’ (see tip)
3 large carrots, cut into ‘noodles’
2 cups bean sprouts, trimmed
1/4 cup roasted unsalted cashew nuts, chopped
Nutritional information (per serve)
Instructions and steps:
Step 1Combine tamari, lime juice and sugar in a small bowl, gently stirring to dissolve the sugar. Set sauce aside.
Step 2Heat a large wok over a high heat. Heat 1 teaspoon oil for 20 seconds. Stir-fry half of the chicken for 1–2 minutes, or until golden. Transfer to a bowl. Repeat with 1 teaspoon oil and remaining chicken.
Step 3Reheat wok over high heat; add remaining oil, garlic, chilli and shallots. Stir-fry for 1 minute, or until fragrant. Add broccolini; stir-fry for 2 minutes, or until almost tender. Return chicken to wok with zucchini, carrot and reserved sauce; stir-fry mixture until heated through.
Step 4Garnish pad Thai with bean sprouts, cashews and extra chilli.
Use a spiralizer to cut zucchini and carrot into ‘noodles’. Alternatively, use a vegie peeler to cut long noodles, stopping when you reach seeds.
About this recipe
First published: October 2017