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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This low-calorie, diary-free, diabetes-friendly chicken Pad Thai, is a healthier take this traditional Thai recipe. Ready in under 25 minutes, this noodle dish is ideal for lunch or dinner and has variations to make it vegetarian or gluten free.
1 Place noodles in a heatproof bowl, cover with boiling water and leave to stand for 5 minutes; drain and set aside. Combine soy sauce, lime juice and sugar in a small bowl; set aside.
2 Heat half the peanut oil in a wok over high heat. Add chicken in two batches; cook for 2–3 minutes, or until golden-brown. Remove chicken from wok and set aside.
3 Gently fry onion, carrot, chilli and garlic in remaining peanut oil for 2 minutes. Add capsicum and green beans; stir-fry for 1 minute. Add reserved noodles and soy sauce; toss for 2 minutes, or until noodles are coated in sauce and heated through.
4 Return reserved chicken to wok with bean sprouts; cook for 1 minute to heat through.
5 Scatter chicken Pad Thai with peanuts and serve with a lime wedge.
Calories 345 cal
Kilojoules 1450 kJ
Total fat 8 g
Saturated fat 2 g
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I’m sorry to say, I really didn’t enjoy this. Perhaps I’m spoilt because I’ve been to Thailand, but I found this dish very bland. I added fish sauce, tamarind paste and lot more lime juice and it was still only just ok.