Sometimes only noodles will do, especially if they come in spicy, sour, sweet thai-like sauce. This is a really quick dinner, the time is in the chopping and prep, once you start cooking you’re looking at about 10-15 minutes top stir-fry time. The recipe below serves 4, and again you can scale up or down – add more veg and noodles. I’ve used chicken breast here, but you can use any protein (I’ve made this with quorn) or simply go for a veggie fix. I’ve used my favourite combo of veg here but if you fancy carrot, baby sweetcorn, mange tout… mix and match as you see fit.
Ingredients
Sauce:
- 1 tablespoon soy sauce (wheat free and reduced salt)
- 1 tablespoon oyster sauce
- 2 tablespoon fish sauce
- 1 tablespoon of tamarind paste
- Juice and peel of 2 limes
- Teaspoon of brown sugar
Combine together in a small bowl and set aside
Stir fry:
- 3 chicken breasts diced
- 1 x 300g pack of stir fry wet (ready) pad thai noodles
- 4 x pak choi
- 1 x red pepper
- 1 x green pepper
- Beansprouts
- 2 x chilli (or less if you don’t like the heat!)
- Thumb size piece of ginger
- 1 bunch of spring onions
- Bunch of fresh coriander chopped
- Garlic infused olive oil
- Coconut oil
Method:
Chop pepper, greens of spring onion and pak choi into slices and finely dice chilli and ginger.
Get out a large frying pan or wok and add a teaspoon of garlic infused olive oil (for the garlic flavour) and a similar amount of coconut oil (smells fantastic and gives a real aroma to the dish). Heat on medium heat and add chilli, ginger and spring onions and fry for a couple of minutes, add diced chicken (or other protein) and fry until almost cooked.
Add peppers fry for a minute, then add pak choi and a few handfuls of beansprouts. Once warmed through (check your chicken is cooked through) add your noodles warm through and then add your sauce and stir fry for a couple of minutes until sauce is bubbling. Take off the heat, stir through coriander and serve.
palmernoms 