This healthy version of Pad Thai is perfect for busy nights when craving something quick and comforting yet nourishing. You can swap the chicken breast with lean pork fillet or peeled green prawns.
Ingredients
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100g rice stick noodles
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2 tbs salt-reduced soy sauce
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1 tbs lime juice
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1 tsp honey
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250g chicken breast, thinly sliced
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1 garlic clove, crushed
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1 long red chilli, sliced
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1 large carrot, cut into thin batons
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100g green beans, sliced
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1 bunch broccolini, cut into florets
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Crushed peanuts, Thai basil & lime wedges, to serve
Method
1 Place noodles in a large heat-proof bowl. Cover with boiling water and set aside to soak for 3 minutes or until softened. Drain.
2 Combine soy sauce, lime juice and honey in a small bowl and set aside.
3 Heat a large wok over high heat, lightly spray with oil. Stir-fry the chicken for 2 minutes or until golden. Transfer to a plate.
4 Rehet wok over high heat, spray with a little more oil. Add onion and carrot and stir-fry for 2 minutes. Add garlic and chilli and stir-fry for 30 seconds or until fragrant. Add beans and broccolini, stir-fry for 2 minutes or until almost tender. Return chicken to wok with noodles and combined sauces, stir fry until heated through.
5 Serve sprinkled with peanuts, basil and a wedge of lime.
Tips/hints
You can easily double the recipe to serve 4.
