LOW-KJ WINNERS

Supercharge your energy levels this spring with satisfying dinners that won’t pile on the kilos.

Spring is the time to supercharge your energy levels with satisfying meals that won’t weigh you down

Chicken pad Thai with vegie noodles

Serves 4 Cost per serve $4.85 Time to make 25 min gluten free dairy free diabetes friendly

1 tablespoon reduced-salt, gluten-free tamari 1 tablespoon lime juice 1 teaspoon brown sugar 3 teaspoons vegetable oil 500g skinless chicken breast fillets, thinly sliced 2 garlic cloves, crushed 1 long red chilli, deseeded, thinly sliced, plus extra, to serve 4 shallots, cut in 3cm lengths 300g broccolini, halved 3 large zucchini, cut into ‘noodles’ (see Cook’s tip) 3 large carrots, cut into ‘noodles’ 2 cups bean sprouts, trimmed ¼ cup roasted unsalted cashew nuts, chopped

1 Combine tamari, lime juice and sugar in a small bowl, gently stirring to dissolve the sugar. Set sauce aside. 2 Heat a large wok over a high heat. Heat 1 teaspoon oil for 20 seconds. Stir-fry half of the chicken for 1–2 minutes, or until golden. Transfer to a bowl. Repeat with 1 teaspoon oil and remaining chicken. 3 Reheat wok over high heat; add remaining oil, garlic, chilli and shallots. Stir-fry for 1 minute, or until fragrant. Add broccolini; stir-fry for 2 minutes, or until almost tender. Return chicken to wok with zucchini, carrot and reserved sauce; stir-fry mixture until heated through. 4 Garnish pad Thai with bean sprouts, cashews and extra chilli. Cook’s tip Use a spiralizer to cut zucchini and carrot into ‘noodles’. Alternatively, use a vegie peeler to cut long noodles, stopping when you reach seeds.