Killer Chicken and Mushroom Pad Thai
Light, fresh and easy to prepare this Pad Thai is one of my go-to quick and tasty meals. Full of flavour and perfect for lunch or dinner, you need this recipe in your life.
Chicken is the nation's favourite protein. It's lost cost, tastes good and it kind of goes with anything and everything! However, eat it as much as I do and it can get pretty boring so I'm always on the look out for new ways to make it exciting. This recipe is my version of a Thai classic that not only tastes the bomb but will also do you some good! Healthy and delicious, make this and you'll feel great!
Killer Chicken and Mushroom Pad Thai
Serves 2
1 x 150g pack of straight to wok rice noodles
1 red chilli, finely sliced
1 tbsp olive oil
1 skinless chicken breast, chopped
100g mushrooms, sliced
1 lime, juice only
2 tsp light soy sauce
2 tsp dark soy sauce
2 tsp maple syrup
handful of spinach
handful of salted peanuts, roughly chopped
In a wok or a large pan, stir-fry the chilli in the oil over a high heat for about a minute. Add the chicken and continue to stir-fry for 8 minutes or so until the chicken is cooked through. If in doubt, cut a piece of chicken in half and if there is any trace of pink, continue to stir-fry for another minute or so and then check again.
Add the mushrooms and continue to stir-fry for a couple of minutes. Then add the noodles along with the lime juice, soy sauces and maple syrup. Mix well and reduce the heat. Add the spinach and give everything a good mix then serve with the peanuts scattered over the top.
Chicken is the nation's favourite protein. It's lost cost, tastes good and it kind of goes with anything and everything! However, eat it as much as I do and it can get pretty boring so I'm always on the look out for new ways to make it exciting. This recipe is my version of a Thai classic that not only tastes the bomb but will also do you some good! Healthy and delicious, make this and you'll feel great!
Killer Chicken and Mushroom Pad Thai
Serves 21 x 150g pack of straight to wok rice noodles
1 red chilli, finely sliced
1 tbsp olive oil
1 skinless chicken breast, chopped
100g mushrooms, sliced
1 lime, juice only
2 tsp light soy sauce
2 tsp dark soy sauce
2 tsp maple syrup
handful of spinach
handful of salted peanuts, roughly chopped
In a wok or a large pan, stir-fry the chilli in the oil over a high heat for about a minute. Add the chicken and continue to stir-fry for 8 minutes or so until the chicken is cooked through. If in doubt, cut a piece of chicken in half and if there is any trace of pink, continue to stir-fry for another minute or so and then check again.
Add the mushrooms and continue to stir-fry for a couple of minutes. Then add the noodles along with the lime juice, soy sauces and maple syrup. Mix well and reduce the heat. Add the spinach and give everything a good mix then serve with the peanuts scattered over the top.
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