HEALTHY & FRESH PAD THAI WITH CHICKEN
PACKED with goodies!!!! This lunch or dinner recipe is an absolute winner. Full of colour, flavour, texture and super healthy, give it a go and see for yourself.
Oh by the way…. The peanut dressing is AMAZING!!!
Serves 3
Ingredients:
180g soba noodles 2 bundles)
1 large carrot, cut into strips or julienned
2 Lebanese cucumbers, cut into strips of julienned
1 small red capsicum, cut into thin strips
1 small yellow capsicum, cut into thin strips
1 ½ cups cooked chicken, chopped
5 spring onions, finely sliced
1 cup coriander leaves, roughly chopped
1 cut mint leaves, roughly chopped
1/2 cup peanuts, toasted and chopped
Peanut Dressing:
1/2 cup peanut butter
1 juicy lime, juice squeezed
2 tablespoons Canadian maple syrup
2 tablespoons soy sauce or tamari
2 teaspoons ginger, finely chopped or grated
2 tablespoons extra virgin olive oil
Water to thin
Method:
For the dressing: Mix all ingredients together in a bowl or small jog, except the water. The dressing will be quite thick, gradually add a teaspoon of water at a time, then whisk and check the consistency. You want to thin it out, but not too much that it makes the salad too wet. Set aside.
Place a medium-sized saucepan on high heat. Bring to a boil, then add the soba noodles and cook for no longer than 3 minutes (they become soggy if you overcook them). Drain, run under cold water and set aside.
To assemble the salad: In a large bowl, add the cooked soba noodles, carrot, cucumber, red capsicum, and yellow capsicum. Cooked chicken, spring onion, coriander, mint and peanuts. Drizzle over half the dressing and then toss through. Add more dressing little by little, until the salad is coated, but not dripping (you may have some dressing left over). You can garnish with some more fresh coriander and mint leaves before serving.
Tip: If you have extra peanut dressing left over, store it in a screw-top jar and will last for up to 2 weeks in the fridge.