Pad Thai

2 Serves.

From the e-Book Eat Clean Dirty Food. You are going to love this clean & lean version of Pad Thai.

Pad Thai can be a great choice when you're ordering take out, and it ticks a lot of the GF, DF & clean eating boxes. However, like most restaurants that's not always the focus and you will find too much oil, salt, artificial flavours.

TIP: We like to add extra vegetables like some finely sliced broccolini which will cook at the same time as the other veg.

Cook time: 20 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

100 grams of dried thick rice noodles

200 grams of chicken breast, thinly sliced

2 teaspoons of extra virgin olive oil or cold pressed coconut oil

2 long green shallot/scallion, finely sliced (white part for cooking & hollow green part for topping)

2 cloves of garlic, grated or minced

1 free-range egg, lightly beaten

1 medium carrot, julienne or grated

1 cup of bean sprouts

1/2 cup of fresh coriander or Thai basil

1/2 long red chilli, sliced for the top (optional)

1 tablespoon of chopped peanuts for the top (optional)

Sauce:

1 tablespoon of rice vinegar or apple cider vinegar

1 tablespoon of fish sauce

1 tablespoon of fresh lime juice

2 teaspoons of coconut sugar

1/2 - 1 birds-eye red chilli (or use long red chilli for less heat)

Method

Cook or soak the rice noodles as per the packet instructions and drain well.

Make the sauce by mixing all the ingredients together in a small bowl and set aside until ready to use.

Prepare all ingredients ready for a quick cook. Heat a wok or a large pan to medium heat and add the oil. Once heated add the chicken slices and lightly brown on each side, then add the white shallot part & garlic. Cook and stir for around a minute.

Turn the heat down a little, push ingredients to the side of the pan and add the egg. Stirring gently until nearly cooked , then mix with other ingredients in the pan.

Add the carrot & sprouts gently stirring for another 1 or 2 minutes until the chicken is cooked through.

Add the noodles and pour the sauce over the top. Cook for another minute until the noodles are heated through.

Serve in a bowl and top with coriander, green shallot tops, extra chilli & peanuts. Optional to squeeze a little extra lime over the top - only if needed.

Calories: 328
Protein: 30.3
Carbs: 29.5
Fibre: 4.2
Fat: 8.8

The Ultimate Clean-Eating eBook.

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Every recipe is clean & lean

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