Healthier Pad Thai

Unable to load

15 Ingredients

Number of servings

200grams dried thick rice noodles
2 medium carrots, halved lengthways, diagonally thinly sliced
3 free range eggs, lightly beaten
2 cups thickly shredded cooked skinless chicken breast fillets
3 spring onions, cut into 3cm lengths
2tablespoons oyster sauce
1tablespoons tamarind purée
2 cloves garlic, crushed
200grams snow peas
1 long red chilli, thinly sliced
1 cup bean sprouts
2tablespoons Woolworths granulated nuts
1/3 bunch coriander, leaves picked
1 lime, cut into wedges
5mL extra virgin olive oil cooking spray

Description

Explore all the signature Thai flavours in this healthier version of a takeout favourite. Fresh carrots and snow peas combine with juicy chicken for a scrumptious dinner.

Fresh fact:

Tamarind is a dark brown purèe that adds a slightly sweet and sour taste.

Method

Step 1 of 4

Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until softened. Stir with a fork to separate noodles. Refresh under cold water. Drain well.

Step 2 of 4

Meanwhile, spray carrot with oil. Heat a large, deep non-stick frying pan over medium-high heat. Add carrot and cook, stirring occasionally, for 3 minutes or until browned. Transfer to a plate.

Step 3 of 4

Whisk egg in a jug. Add egg to pan and cook, stirring with a spatula for 2 minutes or until egg begins to set. Add carrot, noodles, chicken and onion to pan. Carefully toss mixture for 2 minutes or until egg is softly scrambled throughout noodles.

Step 4 of 4

Whisk sauce, purèe, garlic and 1/3 cup water in a jug. Add to noodle mixture and cook, tossing occasionally, for 2 minutes or until heated. Add snow peas and cook, tossing occasionally, for 1 minute or until heated and combined. Spoon into bowls. Top with chilli, sprouts, coriander and nuts. Serve with lime.