PAD THAI STYLE CHICKEN NOODLES

Servings: 2

Nutritional values per serving:

calories 434, protein 30g, fat 19.8g (saturated 3.1g), carbs 33.7g (sugar 5g), sodium 2.23g

INGREDIENTS

• 1 tbsp vegetable oil (rapeseed)
• 100g skinless, boneless chicken breast, sliced into thin strips
• 1 clove of garlic
• 2cm piece of ginger, grated
• 1 egg beaten
• 150g straight-to-wok Pad Thai rice noodles
• 1 medium carrot, halved and sliced into matchsticks
• 150g bean sprouts
• 1 tsp palm or light brown sugar
• 1 tbsp fish sauce, or to taste
• 2 tsp soy or oyster sauce
• zest and juice of 1 lime
• 1 red chilli, deseeded & finely sliced (optional)
• 3 spring onions, sliced into 3cm pieces
• small handful (about 15g) coriander, chopped
• 20g roasted, unsalted peanuts, roughly chopped

METHOD

• If you are not using straight-to-wok noodles, then cook them according to package instructions. Set aside until needed.
• Heat the oil in a wok or large non-stick frying pan on high heat. Stir-fry the chicken strips until still slightly underdone. Add the garlic and ginger and stir fry for another minute, being careful not to burn the garlic.
• Add the egg and stir rapidly until lightly scrambled.
• Add noodles, carrot, bean sprouts, sugar, fish sauce, soy (or oyster) sauce, lime zest, lime juice and (optional) chilli and stir fry on high heat for 1 to 2 minutes, or until hot and the noodles are soft.
• Remove from the heat and stir in the spring onions, coriander and peanuts.

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ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food