Pad Thai

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

¼ cup soy sauce

tbsp maple syrup

tbsp peanut butter

¼ cup lime juice

1 tsp fish sauce (substitute with more soy sauce if vegetarian)

Rice noodles

tbsp garlic infused olive oil

2 chicken breasts, cubed (use 200g firm tofu for a vegetarian option)

2 eggs, whisked

2 tsp fresh ginger, grated

1 chilli, finely sliced

2 zucchinis, made into veggie noodles using a spiraliser

1 carrot, made into veggie noodles using a spiraliser

1 cup bean sprouts

½ bunch spring onion, green section only, chopped

1 cup coriander leaves

Crushed peanuts, extra bean sprouts and 1 lime, to serve

Directions

In a jug, whisk soy sauce, maple syrup, peanut butter, lime juice and fish sauce (if using).

Prepare rice noodles as per packet instructions.

In a wok, heat half the garlic infused oil and add the cubed chicken (or tofu). Stir-fry until sealed, add the eggs and toss around to coat the chicken in egg. Once cooked, remove chicken and egg and set aside.

Heat the remaining garlic infused oil in the wok and add the ginger and chili. Stir cooking until fragrant.

Add the zucchini and carrot noodles along with the bean sprouts and gentle toss.

Add the chicken and egg mixture along with the cooked rice noodles and toss to combine.

Pour the sauce mixture over the mix, stir through and serve with the green spring onions and coriander.

Serve the Pad Thai in the traditional way with extra bean shoots, crushed peanuts and a wedge of lime on the side

Nutrition

• Serving Size: 4
• Calories: 1455.80 cal
• Total Fat: 16.20 g
• Saturated Fat: 3.20 g
• Total Carbohydrate: 22.60 g
• Dietary Fiber: 4.20 g
• Total Sugars: 8.30 g
• Protein: 25.20 g