JCN Pad Thai

Carbs: Rice Noodles (carb portion – same as pasta for clients) Non-members Use a packet portion.
Protein: Chicken breast or prawns or tofu + 1-2 eggs (depending on protein portion, use 1/2 & 1/2) Non-members use 300grams.
2 Tbsp soy sauce
1 tsp stevia
1 Tbsp rice vinegar
1 tsp fish sauce
1 tsp lime juice
1 tsp sesame oil
Veggies as you like, we prefer – capsicum, carrot, bean sprouts
2 green onions (mince white, roughly chop green part)
1 tsp crushed garlic
10g crushed unsalted peanuts

1. Prepare noodles according to packet. Meanwhile, mix all sauce ingredients together in a bowl and set aside.
2. While noodles are cooking, heat a wok and spray with oil. Add chicken/prawns and stir fry until cooked through.
3. Remove chicken and set aside, re-spray wok with oil then add the veggies, garlic and spring onion stirfrying for a further 1-2 mins. Push veg to one side the crack in egg/s and scramble until cooked through.
4. Add chicken, noodles and sauce to the wok, tossing everything together. Cook for a further 1-2 mins. Turn off the heat and serve with fresh coriander, peanuts and chilli flakes if you like a kick.

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