Healthy & Fresh Pad Thai With Chicken

Packed with goodies! This lunch or dinner recipe is an absolute winner. Full of colour, flavour, texture and nutrients – give it a go and see for yourself.

Oh, by the way… the peanut dressing is AMAZING!

Course Dinner, Lunch

Keyword Chicken, Dairy Free, Egg Free

Allergen Dairy-free, Egg-free

Protein Chicken

Member Free

Servings

Calories 1809

Ingredients

180 g soba noodles 2 bundles
1 carrot large, cut into strips or julienned
2 lebanese cucumbers cut into strips or julienned
1 red capsicum small, cut into thin strips
1 yellow capsicum small, cut into thin strips
1.5 cups cooked chicken chopped
5 spring onions finely sliced
1 cup Fresh coriander roughly chopped
1 cup mint leaves roughly chopped
0.5 cup peanuts toasted & chopped
0.5 cup peanut butter
1 lime juice squeezed
2 tbsp pure maple syrup
2 tbsp soy sauce or tamari
2 tsp ginger finely chopped or grated
2 tbsp extra virgin olive oil

Instructions

For the dressing: Mix all the ingredients in a bowl or small jug. The dressing will be quite thick, so gradually add a teaspoon of water at a time, then whisk and check the consistency. You want to thin it out, but not so much that it makes the salad wet. Set aside.
Bring a medium saucepan of water to the boil over high heat. Add the soba noodles and cook for 3 minutes (they become soggy if you overcook them). Drain, run under cold water and set aside.
180 g soba noodles
To assemble the salad: In a large bowl, place the soba noodles, carrot, cucumber, red capsicum, yellow capsicum, chicken, spring onion, coriander, mint and peanuts. Drizzle over half the dressing and toss through. Add more dressing little by little, until the salad is coated, but not dripping (you may have some dressing left over). If you like, you can garnish with some more coriander and mint leaves before serving.
180 g soba noodles, 1 carrot, 2 lebanese cucumbers, 1 red capsicum, 1 yellow capsicum, 1.5 cups cooked chicken, 5 spring onions, 1 cup Fresh coriander, 1 cup mint leaves, 0.5 cup peanuts

Notes

If you have peanut dressing left over, store it in a screw-top jar in the fridge, where it will last for up to 2 weeks.