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:

  1. 2 tbsp tamari

  2. 2 1/2 tbsp coconut aminos

  3. 1 large grated garlic clove

  4. 2 tbsp lime juice

  5. 1 tsp coconut sugar

Method:

  1. In a heated frypan add the eggs and scramble. Once done set aside.

  2. Add 2 tbsp of the sauce to the pan and fry off your chicken until cooked. Set aside.

  3. While this cooks, fill and boil your kettle. Add the rice noodles to a large bowl and cover with the boiled water to soften.

  4. Once your chicken is cooked remove and set aside.

  5. Add in 1/2 of the remaining sauce to the pan and add the vegetables. Cook for around 5 minutes.

  6. Once cooked add n the bean sprouts, drained rice noodle and the remaining sauce. Mix well.

  7. Divide amongst four bowls, top with spring onion, crushed peanuts, lime and coriander.

Emma CathieComment