Pad Thai is one of the most common noodle dishes, known for it’s rich, nutty flavour from the peanut content (now you can see why team MNB are fans). But until now, it hadn’t been MNB-ified. We’re going to show you the secret to making a healthy chicken pad thai, that still has oodles of flavour. You can add whatever meat you like or keep it simple with a vegetarian version. Plus, if you haven’t mastered the art of zoodle making yet, now’s your chance!
Healthy Chicken Pad Thai
- 1 carrot, made into veggie noodles with veggie twister
- 1 small sweet potato, made into veggie noodles with veggie twister
- 2 zucchinis, made into veggie noodles with veggie twister
- 1 cup bean sprouts
- 1/4 cup tamari
- 2 tablespoon peanut butter
- 1 teaspoon fish sauce
- 1 tablespoon honey
- 1/4 cup fresh lime juice
- 1 chilli, finely chopped
- 2 cloves garlic, crushed
- 1 teaspoon fresh grated ginger
- 1 cup chopped coriander
- 2 eggs, lightly whisked
- 2 chicken breasts, cubed
- 4 shallots, chopped finely
- 1 tablespoon coconut oil for cooking
- 1 cup cooked long grain brown rice
- In a jug, mix tamari, honey, peanut butter, lime juice and fish sauce. Whisk well.
- In a wok, heat the coconut oil and add the chicken cubes. Stir-fry until they are sealed, add eggs and toss around to coat the chicken in the eggs. Once egg is cooked, remove chicken and any egg and set aside on plate.
- Heat a little more oil in the wok and add ginger, chili, garlic and stir fry until cooked. Add shallots and veggie noodles (carrot, sweet potato and zucchini) and gently toss.
- Add all remaining ingredients, including chicken & egg, pour over sauce, stir gently to combine and cook until “noodles” are cooked but still firm.
- Serve on a bed of cooked long grain brown rice and topped with extra coriander.
What’s your favourite noodle dish?