Cold night, hot wok, full flavour. This quick Pad Thai by @thestrongbodyproject is your midweek comfort fix, no sugar crash, just that rich, caramelised kick from Natvia’s 100% Natural Brown Sweetener. Packed with colourful veg and all the cozy vibes, it's the kind of dish that warms you up from the inside out. Skip the delivery, stir up the good stuff.
| Serving(s): 2 | Prep time: 15 minutes | Cook time: 15 - 20 minutes | total time: 30-35 minutes |
Ingredients
Pad thai
- 250g chicken breast
- 80g pad thai rice noodles
- 2 eggs
- 10g garlic paste
- 100g carrot
- 100g broccoli
- 100g bean sprouts
- 40g red onion
- 30g crushed peanuts
- 10g chives
- 1/2 lime
Sauce Mix
- 20g tamarind puree
- 20mL fish sauce
- 20mL oyster sauce
- 30g Natvia 100% Natural Brown Sweetener
Method
- Mix all your sauce ingredients together in a small bowl and set aside
- Prepare your noodles as per the packet instructions before you start cooking and set aside.
- In a large non-stick pan, add in your onion and garlic and fry off until the onion is translucent, and then add your diced chicken breast. Cook the chicken until it is mostly cooked through, then add the chopped vegetables. Cook until veg get slightly tender.
- Push all your ingredients to one side of your pan and crack your eggs in, scramble them in the pan, then mix them in with your chicken.
- Add your bean sprouts and noodles and combine them together, pouring your sauce over everything. Cook for an additional 3-4 minutes, or until the noodles absorb all the sauce.
- Toss in your roughly chopped chives and nuts (saving some nuts for topping)
- Portion out, squeeze over with some lime and ENJOY!
