This healthy, homemade version of my favourite Thai dish, Chicken Pad Thai, provides a quick and tasty alternative to sodium-filled takeout. I have adapted this recipe from a great healthy eating resource: “Cooking Light The Food Lover’s Healthy Habits Cookbook: Great Food & Expert Advice That Will Change Your Life“. Rice noodles, garlic and chicken serve as a savoury base while cilantro, lime and carrots lend a wonderful freshness. Perhaps best of all, this dish is ready in just 30 minutes! There are also many possible variations to the chicken, so feel free to switch the protein to tofu, egg and/or shrimp.
- 3 medium-sized carrots, grated
- 1 lb uncooked flat rice noodles
- 4 tbsp dark brown sugar
- 4 tbsp low-sodium soy sauce
- 3 tbsp fresh lime juice (approx. 1 lime)
- 2 tbsp fish sauce
- 2 tbsp Sriracha (or other hot garlic sauce, optional)
- 3 tbsp grapeseed oil
- 1 cup green onions, sliced on the diagonal
- 1 lb chicken breast, sliced into 3/4-inch long strips
- 5 garlic cloves, minced
- 1 cup cilantro, chopped
- 1/2 cup unsalted dry-roasted peanuts, chopped
- 3 tbsp fresh basil, sliced
- Cook noodles according to package directions. When there are 2 minutes of cooking time remaining, add carrots to boiling water. Drain carrots and noodles.
- While water is boiling, combine sugar and next 4 ingredients in a small bowl.
- Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add chicken, then onion, then garlic. Stir-fry for a few minutes until chicken is nearly cooked (almost opaque in centre). Add cooked noodles and carrots; toss to combine. Stir in sauce; cook 1 minute, stirring constantly. Stir in cilantro. Garnish with peanuts and basil.
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