Category, , , , DifficultyBeginner

Skip the takeout and try my healthier version of Pad Thai. Can be made vegetarian or with prawns or chicken.

Yields1 Serving
Prep Time20 minsCook Time5 minsTotal Time25 mins
 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.

Chicken Pad Thai