Skip the takeout and try my healthier version of Pad Thai. Can be made vegetarian or with prawns or chicken.
500 g organic chicken breast
250 g carrots
125 g BM pad thai sauce* see below
500 g cooked rice noodles
350 g broccoli, blanched
50 g snake beans, blanched
¼ chilli, chopped finely
15 g tamarind paste
½ bunch mint, chopped
½ bunch basil, chopped
½ bunch coriander, chopped
50 g bean sprouts
4 shallots, sliced finely
25 g peanuts, dry roasted
BM Pad Thai Sauce
80 g tamarind paste
40 ml water
½ chilli
10 ml tamari sauce
1
1. Cover chicken + carrot with tamarind paste and chilli
2. Pan fry on medium heat until cooked through
3. Mix Pad Thai sauce + vegetables in pot and heat up.
4. Sprinkle with fresh herbs, bean sprouts and peanuts.
Ingredients
500 g organic chicken breast
250 g carrots
125 g BM pad thai sauce* see below
500 g cooked rice noodles
350 g broccoli, blanched
50 g snake beans, blanched
¼ chilli, chopped finely
15 g tamarind paste
½ bunch mint, chopped
½ bunch basil, chopped
½ bunch coriander, chopped
50 g bean sprouts
4 shallots, sliced finely
25 g peanuts, dry roasted
BM Pad Thai Sauce
80 g tamarind paste
40 ml water
½ chilli
10 ml tamari sauce
Directions
1
1. Cover chicken + carrot with tamarind paste and chilli
2. Pan fry on medium heat until cooked through
3. Mix Pad Thai sauce + vegetables in pot and heat up.
4. Sprinkle with fresh herbs, bean sprouts and peanuts.
