Don’t order out for pad Thai – create your own low-fat version at home in just a few minutes.
Ingredients
- 250g flat dried rice stick noodles
- 1 tablespoon cornflour
- 1/2 teaspoon paprika
- 125g firm tofu, cut into 1cm-thick slices
- olive oil cooking spray
- 500g chicken breast fillets, sliced
- 1/3 cup pad Thai stir-fry paste
- 2 eggs
- 1 tablespoon fish sauce
- 6 green onions, sliced
- 100g beansprouts, trimmed
- 1/2 cup coriander leaves
- 2 tablespoons roasted peanuts, chopped
- lime wedges, to serve
Method
- Step 1Place noodles into a heatproof bowl. Cover with hot water. Stand for 10 minutes or until just tender. Drain. Set aside.
- Step 2Combine cornflour and paprika. Sprinkle over tofu. Heat a wok over medium-high heat. Spray with oil. Cook tofu for 1 minute each side or until golden. Cut into cubes.
- Step 3Spray wok with oil again. Combine chicken and stir-fry paste. Stir-fry, in batches, for 1 minute or until golden. Set aside.
- Step 4Spray wok with oil. Whisk eggs and fish sauce. Add to wok with noodles. Stir-fry for 1 minute or until egg begins to set.
- Step 5Add tofu, chicken and onions. Stir-fry for 2 minutes. Stir in sprouts and coriander. Sprinkle with nuts. Serve with lime wedges.
Nutrition
1156 kj
Energy
8g
Fat Total
1.8g
Saturated Fat
2.1g
Fibre
25.6g
Protein
117mg
Cholesterol
662mg
Sodium
25.2g
Carbs (total)
All nutrition values are per serve
- Author: Kim Meredith
- Image credit: Steve Brown
- Publication: Super Food Ideas
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