Thai noodle stir-fry
(at time of publication)
- 180g thin rice noodles
- 2 tablespoons neutral oil (rice bran, canola, sunflower)
- 2 tablespoons garlic-infused oil
- 2 tablespoons soy sauce
- 4 tablespoons white vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon crushed fresh ginger
- zest and juice of 1 lime
- 450g chicken breast fillets, skin removed
- ¼ cup sunflower seed or peanut butter
- 3 medium carrots, cut into thin sticks
- 1 red capsicum, deseeded and cut into thin strips
- spray oil
- ¼ cup finely sliced spring onion (green tips only)
- 4 cups baby kale or baby spinach
1 Preheat oven to 200°C. In a large bowl, place rice noodles and cover with cold water.
2 In a food processor, blitz next 6 ingredients plus lime zest and juice, until smooth. In a plastic bag or large bowl, place chicken breasts and cover with about ¹/³ of the marinade. Leave in the fridge for 15-20 minutes to marinate.
3 Meanwhile, add sunflower seed or peanut butter to the remaining marinade. Combine well to make a sauce.
4 Bake marinated chicken for 15-20 minutes, until golden brown and juices run clear. Rest for a few minutes before cutting into small pieces.
5 While chicken cooks, spray a large frying pan or wok with oil and set over a medium heat. Add carrot and capsicum and stir-fry for 3-4 minutes, until soft. Set aside. Drain softened rice noodles. Add noodles to the pan with a little bit of the sauce. Toss, until soft, flexible and coated in sauce. Mix through the cooked veges, spring onion tips, chicken and kale.
6 Serve warm and top with remaining sauce.
Make it gluten free: Check soy sauce is gluten free.
Leftovers, if there are any, make an excellent lunch and can be eaten cold or warmed up.
Nutrition Info (per serve)
Total fat 29g
–Saturated fat 4g
Dietary fibre 7g
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