Healthy Pad Thai
Servings
2
Servings
2
Ingredients
  • 100g rice noodles
  • 1tsp olive oil
  • 2cloves garlicpeeled and finely chopped
  • 200g lean chicken breastsliced
  • 1 small red chillifinely chopped
  • 2cups of your favourite vegetablessuch as onion, shallots, green beans, carrot, capsicum, snow peas, bean sprouts, baby corn
  • 1 egg and 1 additional egg whitelightly beaten
  • 2tsp oyster sauce
  • 2tsp fish sauce
  • 2 limes1 juiced and 1 quartered for serving
Instructions
  1. Cook the rice noodles according to packet directions, then set aside.
  2. Heat half the oil in a non-stick frying pan. Add the eggs and move around the pan until they are just set. Place to one side.
  3. In the same pan, heat the rest of your oil. Add the garlic and chicken and cook for 2 minutes or until the chicken has browned slightly.
  4. Add the chilli and the vegetables.  Steam the vegetables by pouring in ¼ cup of water.
  5. Stir in the oyster sauce, fish sauce, lime juice and noodles. Mix well until well combined, then add the cooked egg.
  6. Place in two bowls and serve with the additional lime wedges.
Recipe Notes

Calories per serve: 345

Print Recipe
Healthy Pad Thai
Home made takeaway: healthy Pad Thai
Course Main Dish
Cuisine Asian
Servings
Ingredients
  • 100 g rice noodles
  • 1 tsp olive oil
  • 2 cloves garlic peeled and finely chopped
  • 200 g lean chicken breast sliced
  • 1 small red chilli finely chopped
  • 2 cups of your favourite vegetables such as onion, shallots, green beans, carrot, capsicum, snow peas, bean sprouts, baby corn
  • 1 egg and 1 additional egg white lightly beaten
  • 2 tsp oyster sauce
  • 2 tsp fish sauce
  • 2 limes 1 juiced and 1 quartered for serving
Course Main Dish
Cuisine Asian
Servings
Ingredients
  • 100 g rice noodles
  • 1 tsp olive oil
  • 2 cloves garlic peeled and finely chopped
  • 200 g lean chicken breast sliced
  • 1 small red chilli finely chopped
  • 2 cups of your favourite vegetables such as onion, shallots, green beans, carrot, capsicum, snow peas, bean sprouts, baby corn
  • 1 egg and 1 additional egg white lightly beaten
  • 2 tsp oyster sauce
  • 2 tsp fish sauce
  • 2 limes 1 juiced and 1 quartered for serving
Home made takeaway: healthy Pad Thai
Instructions
  1. Cook the rice noodles according to packet directions, then set aside.
  2. Heat half the oil in a non-stick frying pan. Add the eggs and move around the pan until they are just set. Place to one side.
  3. In the same pan, heat the rest of your oil. Add the garlic and chicken and cook for 2 minutes or until the chicken has browned slightly.
  4. Add the chilli and the vegetables.  Steam the vegetables by pouring in ¼ cup of water.
  5. Stir in the oyster sauce, fish sauce, lime juice and noodles. Mix well until well combined, then add the cooked egg.
  6. Place in two bowls and serve with the additional lime wedges.
Recipe Notes

Calories per serve: 345