Calories
Protein
Carbs
Fats
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.
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