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 chili. Otherwise, you can use diced chicken meat and cook it in the pan.
Healthy Pad Thai
- 500 gm chicken breast poached and roughly torn poached and roughly torn
- 300 gm 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
- A handful of fresh coriander, roughly chopped
- 2 tbsp dried shrimp
- 1 tbsp fresh ginger
- 2 tbsp rice malt syrup
- 3 tbsp fish sauce
- 3 tbsp tamarind paste
- 1/2-1 pcs red chilli
- 1 tbsp ground coriander
- 1/2 tbsp ground cumin
- 1/2 tbsp ground turmeric
- In a food processor, shred the carrots, wombok and capsicum and add to a medium bowl.
- Prepare the rice noodles according to the packet directions.
- Then make the sauce, combine the rice malt syrup, tamarind paste and fish sauce, and put aside.
- 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 chili, 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.
- 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.
- Serve immediately!