Thai food can sometimes have a bad reputation for being high in fat and sugar. A great way to indulge in your favourite foods without the worry is to make a healthy version at home.
This is a really simple Pad Thai recipe that has all the flavour but none of the bad stuff.
Customise it to your own tastes (try prawns or tofu instead of chicken; or more chilli if you like it hot).
- 100g rice noodles
- 1 teaspoon olive oil
- 2 cloves of garlic, peeled and finely chopped
- 200g lean chicken breast, sliced
- 1 small red chilli, finely chopped
- 2 cups of your favourite vegetables, such as onion, shallots, green beans, carrot, capsicum, snow peas, bean sprouts, baby corn
- 1 egg and 1 additional egg white, lightly beaten
- 2 teaspoons of oyster sauce
- 2 teaspoon fish sauce
- 2 limes, 1 juiced and 1 quartered for serving.
- Cook the rice noodles according to packet directions, then set aside.
- Heat half the oil in a non-stick frying pan. Add the eggs and move around the pan until they are just set. Place to one side.
- In the same pan, heat the rest of your oil. Add the garlic and chicken and cook for 2 minutes or until the chicken has browned slightly.
- Add the chilli and the vegetables. Steam the vegetables by pouring in ¼ cup of water.
- Stir in the oyster sauce, fish sauce, lime juice and noodles. Mix well until well combined, then add the cooked egg.
- Place in two bowls and serve with the additional lime wedges.
Serves: 2. Calories per serve: 345.