A Pad Thai with extra vegetables, sugar free and a quick-to-make delish sauce. I like to poach the chicken first, for 20 minutes in water infused with 1 sliced lime and 1 chilli. Otherwise you can use diced chicken meat and cook it in the pan.

INGREDIENTS

  • 500g chicken breast, poached and roughly torn
  • 300g pack flat rice noodles
  • 1/4 Wombok, or Chinese Cabbage
  • 2 cups bean sprouts
  • 2 medium carrots
  • 1/2 red capsicum
  • 1/2 green capsicum
  • handful of fresh coriander, roughly chopped
  • 2 tbs dried shrimp, finely chopped
  • 1 tbs fresh ginger, grated
  • 2 tbs rice malt syrup
  • 3 tbs fish sauce
  • 3 tbs tamarind paste
  • 1/2-1 red chilli, diced
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric

METHOD

  1. In a food processor, shred the carrots, wombok and capsicum and add to a medium bowl.
  2. Prepare the rice noodles according to the packet directions.
  3. Then make the sauce, combine the rice malt syrup, tamarind paste and fish sauce, and put aside.
  4. Heat a large frypan or wok over medium heat, with 2 tbs oil, and add the dried shrimp. Cook for 1 minute then add the grated ginger, spices and spring onions. Cook for 1 minute then add the shredded poached chicken (or diced raw chicken), shredded vegetables and chilli, and cook for 3 minutes or until the vegetables are just starting to wilt and soften. If using the raw chicken, cook for 4 minutes, and then add the shredded vegetables.
  5. Add the prepared rice noodles and chopped coriander, toss gently with the vegetables, then pour over the sauce. Toss gently for 2 minutes, or until the mixture is well coated in the sauce and the sauce has slightly thickened.
  6. Serve immediately!

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