Healthy pad Thai
Prep
20 mins
Cook
12 mins
Servings
2
Difficulty
Medium
This is my go to weeknight dinner when I want something that tastes indulgent but actually nourishes my body. Brown rice noodles are packed with fibre, keeping you fuller longer, and the whole dish comes together in just 32 minutes from start to table. I love how quick and simple it is, especially when I'm juggling a busy schedule. The beauty of pad Thai is that it's endlessly adaptable and genuinely affordable to make at home, yet every bowl feels like a restaurant quality meal. Fresh lime, fragrant basil, and a hint of chilli create that authentic flavour without any fuss or fancy techniques.
Ella x
Ingredients
- 100 gbrown rice flat noodles
- 1 tbsprapeseed oil
- 12 skinless chicken thigh fillets chopped
- 11 onion(160g) roughly chopped)
- 11 red pepper deseeded and cut into thin slices
- 1 smallcarrot(60g), peeled into thick ribbons using a veg peeler)
- 13 garlic cloves sliced
- 11 red chilli deseeded and thinly sliced
- 1 tbspfinely grated ginger
- 100 gbeansprouts
- 15 groasted unsalted peanuts
- 2 tbsplime juice plus 1 tsp zest
- 1 tbsplow-salt soy sauce
- 15 gchopped coriander
- 1 handfulof chopped basil
Detail level
Instructions
- 1
Tip the noodles into a bowl and soak following pack instructions until tender but not soft – you don’t want them to become mushy. Drain.
- 2
Heat the oil in a wok over a medium-high heat and stir-fry the chicken for 5 mins until cooked. Transfer the chicken to a bowl and set aside, keeping the oil in the wok. Stir-fry the onion, pepper and carrot for 5 mins to soften, then add the garlic, chilli and ginger, and cook for a few minutes more until fragrant.
- 3
Add the beansprouts, turn up the heat to high, and stir through the peanuts, lime juice and zest and the soy sauce. Return the chicken to the pan along with the noodles and herbs, and gently toss everything together until heated through. Best served straightaway.
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