Use herbs to give meals a healthy flavour punch. This delicious main has more taste, less waist!
Ingredients
- 200g dried rice-stick (pad Thai) noodles
- 1 tablespoon vegetable oil
- 500g lean chicken mince
- 3cm piece fresh ginger, finely grated
- 2 teaspoons Gourmet Garden lemongrass (see note)
- 1 long red chilli, thinly sliced
- 2 eschalots, thinly sliced
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 1/2 teaspoons brown sugar
- 1/2 cup fresh Thai basil leaves
- 1/2 cup fresh coriander leaves
Method
- Step 1Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 8 to 10 minutes or until tender. Using a fork separate noodles. Drain.
- Step 2Meanwhile, heat a wok over high heat until hot. Add 1 teaspoon oil. Swirl to coat. Add half the chicken. Stir-fry for 1 to 2 minutes or until browned. Transfer to a bowl. Cover to keep warm. Repeat with oil and remaining chicken.
- Step 3Add remaining oil to wok. Swirl to coat. Add ginger, lemongrass, chilli and eschalot. Stir-fry for 1 minute or until fragrant. Return chicken to wok. Add lime juice, fish sauce and sugar. Stir-fry for 1 to 2 minutes or until heated through. Add basil and coriander. Toss to combine. Divide noodles between bowls. Top with chicken mixture. Serve.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1359 kj
Energy
12.4g
Fat Total
2.8g
Saturated Fat
1.5g
Fibre
28.1g
Protein
70mg
Cholesterol
1023mg
Sodium
25.7g
Carbs (total)
All nutrition values are per serve
Notes
Variation: You could use pork mince instead of chicken mince.
Gourmet Garden lemongrass is the perfect way to brighten stir-fries and curries without chopping or mess.
Spice up your polenta chips by adding 1/2 teaspoon dried chilli flakes with the garlic powder.
You could omit noodles and serve Coriander and Thai basil chicken in iceberg lettuce cups.
- Author: Claire Brookman
- Image credit: Steve Brown
- Publication: Super Food Ideas
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