Chicken and Vegetable Pad Thai

Chicken and Vegetable Pad Thai

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, July 17, 2016.
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A classic pad thai!

Ingredients

CHICKEN AND VEGETABLE PAD THAI

  • 200g rice-stick noodles
  • 550g chicken thighs
  • 1 tablespoon oil
  • 1 stalk lemongrass, tough outer leaves removed, finely diced
  • 1 kaffir lime leaf, tough central stem removed, very finely sliced
  • 2 spring onions, sliced 2cm
  • 2 carrots, peeled and cut into thin matchsticks or grated
  • 1 baby bok choy, stalk and leaves finely sliced
  • 2 handfuls mung bean sprouts
  • 2 eggs, lightly whisked with a pinch of salt

PAD THAI SAUCE

  • 2 tablespoons GF soy sauce
  • 3 1/2 tablespoons GF mild sweet chilli sauce
  • 2 teaspoons lime juice
  • 2 teaspoons sesame oil
  • 1/3 cup coconut milk (shake well before opening)

TO SERVE

  • 35g GF chopped, roasted peanuts
  • 2–3 tablespoons roughly chopped coriander leaves and stalks (optional, adults)
  • 1/2 lime, cut into wedges

Steps

  1. a full kettle to the boil.
  2. Place noodles in a large heatproof bowl and cover with boiling water. Stir, cover and soak for 5–6 minutes. Drain and rinse under cold water to help prevent noodles sticking together. Snip in a few places to make them easier to eat.
  3. In a small bowl, mix all Pad Thai sauce ingredients together and set aside.
  4. Pat chicken dry with paper towels, season with salt and cut into thin strips. Heat oil in a wok or large fry-pan (preferably non-stick) on medium-high heat. Fry chicken, lemongrass, kaffir lime leaf and spring onions (white part) for 2–3 minutes.
  5. Add carrots and continue cooking for a further 1 minute. Add bok choy, cooked noodles, spring onions (green part), mung bean sprouts and sauce. Stir-fry, tossing all together, for a further 3–4 minutes until chicken is cooked through and vegetables are tender. Add soy sauce to taste.
  6. Remove everything from pan onto a large serving plate and keep pan on heat. Add eggs and cook for 1–2 minutes or until set as an omelette. Remove from pan and cut into strips.
  7. Divide noodles between plates and top with egg, peanuts, coriander (if using) and a squeeze of lime.

Nutritional Information

Energy 2065 kj
494 kcal
Protein 37.6g
Carbohydrate 47.4g
Fat 17.4g