Inspired by my recent travels to Thailand I wanted to share with you this quick and easy pad Thai recipe which is so simple and delicious to make. You can use chicken, prawns, beef or just egg with this recipe. Don’t worry if you can’t find Pad thai noodles which do have a unique flavour and texture, instead try substituting another flat pasta like linguine.
This recipe is 4 servings:
Meat or fish of choice
8 ounces pad thai or lo mein noodles
2 tablespoons vegetable oil
1 clove garlic, minced
2 large eggs
1 1/2 tablespoons soy sauce
2 tablespoons fresh lime juice (from about 1 medium lime)
2 tablespoons brown sugar
1 teaspoon fish sauce
1/8 teaspoon red pepper flakes
3 green onions, sliced
1/4 cup chopped, unsalted peanuts
Bring a large pot of water to a rolling boil. Add the noodles and cook for 7 to 10 minutes or until tender. Drain the noodles and set aside.
In a large skillet, heat the vegetable oil over medium heat. I’m using chicken in my recipe so cook the chicken till browned and add the garlic and cook for a further minute.
Whisk the eggs lightly with a fork. Pour them into the skillet and cook just until they solidify, but are still moist, moving the eggs around the skillet slightly as they cook so that they lightly scramble. When the eggs are cooked, remove the skillet from the heat and set aside.
In a small bowl, stir together the soy sauce, lime juice, sugar, fish sauce, and red pepper flakes. Pour the sauce into the skillet with the chicken and scrambled eggs. Add the noodles and toss to coat in the sauce.
Sprinkle the green onions and peanuts over the noodles. Toss lightly to combine. Serve warm.
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