The inspiration for this dish is a Pad Thai. My own version of Pad Thai uses 16 ingredients and I wanted to come up with something economical as well as quick and easy to make. This will feed 4 hungry people and left overs reheat well. Don't forget to read the recipe and have everything ready for the stir fry which only takes 5 minutes.All of the major supermarkets have packs of stir fry veg, I like to use the ones that include bean shoots.
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Ingredients
- 400 g rice noodles
- 3 tbsp sunflower or groundnut oil
- 2 chicken breast fillets cut into 2 cm strips
- 1/2 bunch spring onion sliced
- 400 g stir fry vegetables (see above note)
- 4 tbsp soy sauce
- 4 tbsp sweet chilli sauce
- 3 tbsp chopped peanuts (optional)
- 1 lime quartered
Instructions
- Cook the noodles according to pack instructions, drain.
- Heat the oil in a large wok or frying pan over a high heat. When the pan is smoking stir fry the chicken for 4-5 minutes.
- Add the spring onions and cook for 2 minutes followed by the stir fry vegetables and cook for a further 2 minutes
- Add the drained noodles, pour over the soy and sweet chilli sauces and give a good stir. Serve sprinkled with peanuts and lime wedges.
Nutrition
Calories: 566kcalCarbohydrates: 108.2gProtein: 24.9gFat: 3.2gSaturated Fat: 0.7gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 0.8gTrans Fat: 0.01gCholesterol: 48mgSodium: 1509.2mgPotassium: 583.6mgFiber: 6.4gSugar: 8.9gVitamin A: 5138.8IUVitamin C: 16.7mgCalcium: 58.1mgIron: 2.5mg
Tried this recipe?Let us know how it was!