Try it at home: Chicken and prawn pad
Thai
(Serves 4)
·
50g rice noodles
·
2 tbsp. sesame oil
·
1 tbsp. groundnut oil
·
4 cloves of garlic, peeled and crushed
·
2 red chilies, deseeded and finely chopped
·
200g free range chicken, cut into bite-size
pieces
·
200g raw prawns, defrosted
·
400g carrots, peeled and cut into julienne
strips
·
800g pak choi, trimmed and quartered 300g bean
sprouts 6 tbsp tamari soya sauce
·
6 tbsp. fish sauce
·
2 tbsp. white wine vinegar
·
Juice of 2 fresh limes
·
70s raw, unsalted cashew nuts, roughly chopped
·
Handful fresh coriander leaves picked
·
1 lime, cut into quarters
Chicken
and prawn pad Thai
1. Soak the noodles in a bowl of boiling water for around 10 minutes
(follow packet instructions). Drain and set aside.
2. Heat the sesame and groundnut oil in a large wok. Add the garlic and
chili and stir-fry. Add the chicken and cook for three minutes. Add the prawns
and cook for two minutes. Add the carrots, pak choi and bean sprouts and
stir-fry for two minutes.
3. Add the cooked noodles to the pan and toss together. Add the tamari,
fish sauce, white wine vinegar and lime juice.
4. Scatter the cashew nuts and coriander over the top and place the
lime wedges around the side to serve.
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Try it at home: Healthy chow Mein
(Serves 2)
·
300g buck wheat soba noodles
·
1 tsp. sesame oil
·
1 tsp. coconut oil
·
1 red onion sliced
·
1 spring onion sliced
·
1 tbsp. grated ginger
·
2 cloves garlic, finely chopped
·
1 tbsp. lime juice
·
1 beetroot, peeled and grated
·
2 carrots, peeled and grated
·
1 courgette, grated
·
½ bunch coriander, finely chopped
·
1tsp black sesame seeds
Healthy
chow Mein
1. Cook the noodles for 3 minutes; drain and refresh. Heat the oils in
pan. Add the onions and cook on medium heat for 5 minutes. Add the ginger,
garlic and chili and cook for 3 minutes.
2. Add the noodles and stir. Add the remaining ingredients and season.
Sprinkle with sesame seeds to serve.