Pad Thai 

If you need a fast healthy meal, try my Thai noodle dish with chicken and vegies.

Cooking Time: 15 minutes 

Serves: 4

Ingredients:

• 250 g packet rice stick noodles
• 2 chicken breast fillets, thinly sliced
• 2 spring onions, thinly sliced
• 1 zucchini, sliced
• 1 tin drained bamboo shoots
• 2 eggs, lightly beaten
• 3 tbsp. lime juice
• 3 tbsp. fish sauce
• 2 tbsp. peanut oil
• ¼ cup roasted peanuts, finely chopped, optional
• Lime wedges to serve, optional

Method:

1. Place noodles into a heat-proof bowl. Cover with boiling water for 5- 10 minutes. Drain. Rinse under cold water.

2. Stir-fry the chicken until cooked through.
3. Combine lime juice, fish sauce and peanut oil in jug. Mix with a fork and set aside.
4. Add spring onions, zucchini and bamboo shoots and stir fry until vegetables are tender.
5. Push chicken and vegetable to one side. Add egg and allow to cook. Then mix through chicken and vegetables.
6. Stir through lime juice, fish sauce and peanut oil.
7. Add noodles to chicken and vegetables and combine for 1 minute.
8. Top with peanuts and serve with lime wedges.

Variation: Substitute chicken with 500 g prawns, add 1 red chilli and sprinkle with fresh coriander for a true authentic flavour. 

Hint: Replace zucchini with carrot, snow peas or bean sprouts.