Who doesn’t love noodles? Pad Thai is the perfect combination of noodles, stir fry and satay all in one. This meal is hearty and filling while being fresh and fragrant too. It’s also completely gluten and dairy free, loaded with veg and can easily be made vegan or vegetarian if need be.
• 150g Flat rice noodles (pad thai noodles
• Cooked to packet instructions, or slightly under
• 1 brown onion, chopped
• 3 cloves garlic, grated
• 3cm piece of fresh ginger, grated
• 300g chicken thigh (about 3 small thighs) cubed
• ¼ cup peanut butter
• 1/2 cup meat or vegetable stock
• 1 carrot, finely diced
• ½ red capsicum, finely diced
• 1 pak choy (or any Asian greens) chopped.
• Keep the top leafy part separate to the chunky white stems
• 1 cup of broccoli florets, finely chopped
• 100g of snow peas, halved
• 1 small chilli or sprinkle of chilli flakes
• 1 lemon or lime
• 3 tbsp tamari
• 2 tbsp fish sauce
• ½ bunch coriander
1. In a wok or large fry pan, heat olive or coconut oil over medium heat. Fry off onion until starting to soften and add garlic, ginger, capsicum, broccoli, carrot and pak choy stems. Fry, stirring occasionally until vegetables start to soften. Remove from fry pan.
2. Add more oil to the frypan and fry off the chicken chunks. When starting to brown, return vegetables to the saucepan. Now add peanut butter, stock, fish sauce, tamari and chilli flakes, Stir through until a nice sauce has been created. Now add in snow peas and the leafy parts of the pak choy, stir a few times until they’re just starting to cook. Remove from heat and stir through cooked noodles. Finish with a generous squeeze of lemon or lime and top with chopped coriander.
3. You can easily substitute the chicken for pork, beef or prawns, or for a meat-free option, try making a plain omelette from 3 eggs and a pinch of salt, slicing finely and stirring through at the very end.