Chicken Pad Thai
GF, DF + RSF - serves 4
Ingredients:
2 large chicken breasts
1 carrot cut into matchsticks
1 zucchini cut into matchsticks
1 red capsicum cut into matchsticks
2 eggs whisked
300g rice noodles
1 1/2 cup beans sprouts
1 spring onion diced to serve
1/4 cup crushed peanuts to top
Lime wedges to serve
Fresh coriander to top (optional)
Sauce:
2 tbsp tamari
2 1/2 tbsp coconut aminos
1 large grated garlic clove
2 tbsp lime juice
1 tsp coconut sugar
Method:
In a heated frypan add the eggs and scramble. Once done set aside.
Add 2 tbsp of the sauce to the pan and fry off your chicken until cooked. Set aside.
While this cooks, fill and boil your kettle. Add the rice noodles to a large bowl and cover with the boiled water to soften.
Once your chicken is cooked remove and set aside.
Add in 1/2 of the remaining sauce to the pan and add the vegetables. Cook for around 5 minutes.
Once cooked add n the bean sprouts, drained rice noodle and the remaining sauce. Mix well.
Divide amongst four bowls, top with spring onion, crushed peanuts, lime and coriander.