This is another regular stir-fry in our house. I always follow the sauce recipe but the veges and meat get changed around depending on what I have in the fridge/freezer. It’s a delicious low-calorie take on the typical Pad Thai and a great replacement for take-away.
Usually, the first step is to cook some egg. I forgot/was feeling a bit lazy last time I made this so left the egg out. Next step, stir fry the onion for a few minutes.
Add the chicken to tho wok and toss it around until the chicken is sealed.
Throw in the vegetables and keep tossing it around until they start to soften.
Pour in the sauce mixture and the cooked noodles and mix it up until it’s all nicely combined.
Sprinkle with crushed peanuts (I forgot!) and serve with a lime wedge. Yum!
Chicken Pad Thai – adjusted from a recipe from Michelle Bridges’ 12 week body transformation (this is the real version with all the things I left out)
roughly 350cals per serve, serves 2 (you can add extra veges and a few more noodles to stretch it out and lower the calories)
- 100g dried rice noodles
- 1 egg
- 1 egg white
- Olive oil spray
- 1 small onion, halved, thinly sliced
- 150g chicken breast, cubed (you can use prawns – 4 per person)
- 1 red capsicum, thinly sliced
- 150g snow peas (you can use any other veges instead)
- 2 garlic cloves, crushed (I use the garlic in a jar)
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 teaspoons brown sugar
- 1 shallot, thinly sliced
- 1 tablespoon chopped peanuts
- Lime wedges, to serve
Soak the noodles in hot water for 20 minutes or until softened. Drain well. Meanwhile, whisk the egg and egg white using a fork.
Lightly spray a large non-stick wok with oil and heat over medium. Add the egg mixture and stir-fry for 1-2 minutes or until just set. Transfer to a plate.
Lightly spray the wok again and stir-fry the onion for 1 minute. Add the chicken and stir-fry until sealed then add the capsicum and snow peas and stir-fry for a further 4 minutes or until the chicken is cooked through and the vegetables are tender.
Return the egg to the wok, then add the fish sauce, garlic, shallots, lime juice and brown sugar (I mix them all up together) and mix through. Add the cooked noodles. Toss gently to combine. Remove from the heat.
Sprinkle with the peanuts and serve with lime wedges.