Pad Thai
SERVES 4 PREP AND COOK TIME 20 MINUTES
250g dried rice stick noodles
450g chicken thigh fillets, sliced thinly 1 clove garlic, crushed
1cm piece (5g) fresh ginger, grated 2 small fresh red chillies, sliced thinly 1 tablespoon grated palm sugar 2 tablespoons soy sauce
¼ cup (60ml) sweet chilli sauce
1 tablespoon fish sauce
1 tablespoon lime juice
3 green onions (green shallots), sliced thinly
1 cup (80g) bean sprouts
1 cup (80g) snow pea sprouts
¼ cup loosely packed fresh coriander leaves
1 Place noodles in a large heatproof bowl; cover with boiling water. Stand until just tender; drain.
2 Heat a lightly oiled wok; stir-fry chicken, garlic, ginger and chilli, in batches, until chicken is browned all over.
3 Return chicken mixture to wok with sugar, sauces and juice; stir-fry until sauce thickens slightly. Add noodles, onion and half the sprouts to wok; stir-fry until hot, season. Serve sprinkled with coriander and remaining sprouts; accompany with lime cheeks, if you like.
Nutritional count per serving: 6.5g total fat (1.7g saturated fat); 1814kJ (433 cal); 64g carbohydrate; 27.3g protein; 3.3g fibre.