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Chicken pad Thai

by wiki
10 October, 2017
in Dinner
0
Chicken pad Thai
Chicken pad Thai
  • 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 1
    Prepare the noodles following packet directions. Drain.
  • Step 2
    Heat 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 3
    Heat 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

0
Tags: chickenEgg
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