- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
If you need a fast meal, turn to this trusty dinner Thai noodle dish with chicken and vegies.
Ingredients
- 250g dried rice stick noodles
- 1 1/2 tablespoons rice bran oil
- 350g chicken thigh fillets, fat trimmed, thinly sliced
- 1 carrot, peeled, cut into matchsticks
- 4 shallots, cut into 3cm lengths
- 150g snow peas, trimmed, halved
- 240g jar pad Thai paste
- 2 eggs, lightly whisked
- 65g (1 cup) bean sprouts, trimmed
- 1/2 cup fresh coriander leaves
- 55g (1/3 cup) roasted unsalted peanuts
Method
- Step 1Prepare the noodles following packet directions. Drain.
- Step 2Heat 1 teaspoon oil in a wok over high heat until just smoking. Stir-fry half the chicken for 3 minutes or until cooked through. Transfer to a plate. Repeat with the remaining chicken.
- Step 3Heat remaining oil in the wok over medium heat. Stir-fry carrot and shallot for 1 minute. Add snow peas and pad Thai paste. Stir-fry for 1 minute or until vegetables are tender crisp. Make a well in the centre. Add egg. Stir-fry for 1 minute or until egg is almost cooked. Add noodles and chicken. Stir-fry for 1 minute or until combined. Top with the bean sprouts, coriander and peanuts.
- Low carb
- Low sugar
- Lower gi
Nutrition
2035 kj
Energy
26g
Fat Total
5g
Saturated Fat
6g
Fibre
28g
Protein
178mg
Cholesterol
1189.56mg
Sodium
5g
Carbs (sugar)
33g
Carbs (total)
All nutrition values are per serve
- Author: Sonja Bernyk
- Image credit: Chris Jones
- Publication: Australian Good Taste
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