Chicken Pad Thai
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Prep Time
5 MINS
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Cook Time
15 MINS
- KCals 276
- Carbs 31G
Ingredients
For the sauce
- 2 tbsp Hellmann's Ketchup sweetened with Honey or tomato ketchup
- 1 clove garlic peeled and crushed
- 1 lime juice only
- 1 pinch dried chilli flakes
- 1 tbsp low sodium soy sauce
- 1 tbsp fish sauce you can use Worcestershire sauce
- 1 tsp granulated sweetener
- 1 tsp powdered peanut butter mixed with 1 tsp of water
- low calorie cooking spray
For the Pad Thai
- 200 g rice noodles
- 200 g diced chicken breast
- 2 medium eggs
- 50 g fresh beansprouts
- 3 spring onions sliced
- 1 medium onion peeled and sliced
- 5 g fresh coriander chopped
- 200 g pack of fresh, mixed stir fry vegetables
Instructions
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For the sauce, mix together the ketchup, soy sauce, fish sauce, sweetener, powdered peanut butter mixed with water, lime juice and chilli flakes.
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Cook the rice noodles according to the pack instructions (usually cover with boiling water for about 10 minutes) and set aside.
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Spray a large frying pan with low calorie cooking spray, then add the sliced onions and diced chicken to the pan.
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Cook until golden brown and the chicken is almost cooked.
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Add the mixed stir fry vegetables, and cook for 2-3 minutes. Remove from the pan and set aside. Add a little more low calorie cooking spray to the pan.
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Beat the eggs with a fork, then add to the frying pan and cook over a medium-high heat, stirring continuously until the eggs are scrambled. Don't over cook them, it's best to leave them a little wet.
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Add the spring onion and beansprouts and cook for a minute. Don't overcook - or else your eggs will disappoint!
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Return the chicken and vegetables to the pan, add the cooked noodles, then pour the sauce over the top and stir well over a medium heat for a few minutes.
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Sprinkle with some chopped coriander and serve.