Healthier Pad Thai

clock 5 minutes + 20 minutes bowl Serves 4

Ingredients

  • 1 Tbsp olive oil
  • 3 cloves garlic, crushed
  • 1 tsp chilli paste
  • 400g chicken breast, cut into strips
  • 750g stir-fry vegetables
  • 1 Tbsp reduced-salt soy sauce
  • 4 1/2 cups rice noodles
  • 1 cup mung bean sprouts
  • To serve
  • Fresh coriander, chopped
  • 1 lime, cut into wedges
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Method

  • 1. Cook noodles according to packet instructions.

  • 2. Heat oil in a large frying pan or wok over a high heat. Add garlic, chilli and chicken, and stir-fry for 2 minutes.

  • 3. Add stir-fry vegetables and soy sauce. Cook for 2-3 minutes, stirring regularly, or until chicken is cooked through. Toss through noodles and cook for a further 2-3 minutes.

  • 4. Divide between four plates and top with mung bean sprouts and coriander. Serve with lime wedges.

  • Tip

  • This homemade takeaway favourite has more vegetables and less salt compared with traditional takeaway Pad Thai.

  • PER SERVE

  • • Energy 2190Kj • Protein 33g • Total Fat 7g • Saturated Fat 2g • Carbohydrates 76g • Sugars 8g • Sodium 348mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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