Chicken Pad Thai

When it comes to asian street food Pad Thai is a go to. This healthy version is fresh, clean and naturally high in protein and healthy fats.

Per Serving:

Calories - 673

Protein - 56g

Serves 2:

100g dried rice noodles

2 skinless chicken breasts, cut into thin strips

3 spring onions, chopped

150g beansprouts

2 eggs, beaten

15g roasted peanuts, roughly chopped

½ lime, cut into 2 wedges spray light oil for cooking

For the sauce

1 white shallot

3 tbsp tamarind paste

2 tbsp dark brown sugar

½ tbsp fish sauce

1 tsp light soy sauce

6 tbsp warm water

½ tbsp crunchy peanut butter

Place the dried rice noodles in a large bowl and cover with boiling water. Leave to soften for 3 minutes then rinse with cold water and drain. Set aside.
Coat the base of a frying pan with spray light oil and lightly fry the shallots until soft then stir in the remaining sauce ingredients. Let the sauce bubble and only slightly reduce then pour into a bowl and set aside.
In the same pan, fry off the chicken strips until cooked through before adding the soaked rice noodles along with the spring onions and beansprouts.
Let the beansprouts soften slightly and the noodles heat up. Push everything to one side of the pan and add the beaten eggs to the empty side of the pan to gently scramble before mixing everything together.
Finally, add the pad thai sauce to the pan and mix everything together. Divide between two warmed plates, scatter over the roasted peanuts and squeeze over a wedge of lime to serve.