Full ingredients list:
150g pad Thai rice noodles
1 tablespoon olive oil
150g roughly chopped kale
2 garlic cloves, crushed
2 teaspoons chilli paste
3 teaspoons ginger paste
1 medium onion, thinly sliced into wedges
400g chicken breast fillets, thinly sliced
1 x 115g packet baby corn spears, halved
1 bunch asparagus, trimmed, sliced
1 1/2 tablespoons gluten-free, reduced-salt tamari
fresh sliced chilli, to serve (optional)
Nutritional information (per serve)
Instructions and steps:
Step 1Place noodles in a large heatproof bowl. Cover with boiling water. Leave noodles for 5–10 minutes. Drain well.
Step 2Heat half the oil in a large wok or non-stick frying pan over medium-high heat. Stir-fry the chopped kale for 1 minute, or until just wilted. Remove kale from pan; set aside.
Step 3Add remaining oil to pan and swirl to coat base. Add the garlic, chilli and the ginger; cook for 30 seconds. Add the onion and stir-fry for 1 minute. Add chicken strips and stir-fry for 1–2 minutes, or until chicken is lightly golden.
Step 4Add the corn and asparagus; stir-fry 1–2 minutes. Add a splash of water to the pan to create steam, if needed. Add noodles and toss to combine. Drizzle over tamari. Divide noodles between 4 serving bowls and scatter with chilli to serve, if preferred.
Make it vegan: Replace the chicken with sliced marinated tofu. Check plum sauce is vegan.
About this recipe
First published: February 2018