Healthy Chicken Pad Thai Recipe
Ingredients
- 250 g rice noodles
- 2 tbs fish sauce
- 2 tbs salt-reduced soy sauce
- 1 lime, juiced
- 1 tbs sugar
- 500 g skinless chicken breast, sliced into strips
- 1 spray olive or canola oil spray
- 2 cloves garlic, crushed
- 2 carrots, sliced into strips
- 1 capsicum, sliced into strips
- 12 snow peas, sliced into strips
- 2 cups bean sprouts
- 4 tbs unsalted peanuts, crushed
Method
- Add 6 cups boiling water to a large bowl, add noodles and soak for 5-10 minutes. Drain noodles using strainer.
- Mix fish sauce, soy sauce, 1/4 cup water, lime juice and sugar in a small bowl.
- Turn fry pan onto medium heat and spray with oil. Cook chicken for 5 minutes until brown. Set aside.
- Spray frypan with oil, add garlic, carrots and capsicum and stir fry for 5 minutes.
- Add sauce, chicken, bean sprouts and noodles to frypan, mix together and turn frypan off. Sprinkle nuts on top.
Recipe from Foodbank WA’s Food Sensations® for Adults program, reproduced with permission www.foodbankwa.org.au/food-sensations-for-adults/
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Recipe by Food Sensations -
Ingredients -
Equipment -
Soak noodles in boiling water. -
Mix fish sauce, soy sauce, water, lime juice and sugar in a small bowl. -
Sprinkle peanuts on top.
Serving Suggestion:
Add 1/4 cup fresh coriander and 1 diced chilli for extra flavour.
Healthy tip!
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Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 1523 kJ | 545 kJ |
| 364 Cal | 130 Cal | |
| Protein | 32 g | 11.4 g |
| Fat, total | 6.4 g | 2.3 g |
| — saturated | 1.1 g | 0.4 g |
| Carbohydrate | 41.2 g | 14.8 g |
| — sugars | 9.2 g | 3.3 g |
| Sodium | 1406 mg | 503 mg |
| Fibre | 5.5 g | 2 g |
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