Chicken Pad Thai
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 2 tbsp Hellmann's Ketchup sweetened with Honey or tomato ketchup
- • 1 clove garlic (peeled and crushed)
- • 1 lime (juice only)
- • 1 pinch dried chilli flakes
- • 1 tbsp low sodium soy sauce
- • 1 tbsp fish sauce (you can use Worcestershire sauce)
- • 1 tsp granulated sweetener
- • 1 tsp powdered peanut butter (mixed with 1 tsp of water)
- • low calorie cooking spray
- • 200 g rice noodles
- • 200 g diced chicken breast
- • 2 medium eggs
- • 50 g fresh beansprouts
- • 3 spring onions (sliced)
- • 1 medium onion (peeled and sliced)
- • 5 g fresh coriander (chopped)
- • 200 g pack of fresh, mixed stir fry vegetables
Preparation Steps
For the sauce, mix together the ketchup, soy sauce, fish sauce, sweetener, powdered peanut butter mixed with water, lime juice and chilli flakes.
Cook the rice noodles according to the pack instructions (usually cover with boiling water for about 10 minutes) and set aside.
Spray a large frying pan with low calorie cooking spray, then add the sliced onions and diced chicken to the pan.
Cook until golden brown and the chicken is almost cooked.
Add the mixed stir fry vegetables, and cook for 2-3 minutes. Remove from the pan and set aside. Add a little more low calorie cooking spray to the pan.
Beat the eggs with a fork, then add to the frying pan and cook over a medium-high heat, stirring continuously until the eggs are scrambled. Don't over cook them, it's best to leave them a little wet.
Add the spring onion and beansprouts and cook for a minute. Don't overcook - or else your eggs will disappoint!
Return the chicken and vegetables to the pan, add the cooked noodles, then pour the sauce over the top and stir well over a medium heat for a few minutes.
Sprinkle with some chopped coriander and serve.