Chicken pad Thai with cashews & coriander
Appliance/Function:
Ingredients
- ½ Green cabbage
- 1 Carrot
- 1 Red Onion
- 2 cloves Garlic
- 40 grams Cashews
- 2 bunch Coriander optional
- 450 grams Chicken thighs skinless, boneless
- 250 grams Rice noodles wide & Flat
- 2 tbsps Sweet chilli sauce
- 1 tbsp Soy sauce
- 1 tbsp Fish sauce
- 1 tbsp Maple syrup
- 200 mls Coconut milk lite
- 1 tbsp Peanut butter
- 2 tsp Olive oil first
- 2 tsp Olive oil second
Instructions
PREP INGREDIENTS
- Shred cabbage. Peel and slice the carrot into matchsticks. Peel and finely slice the onion. Peel and mince the garlic. Roughly chop the cashews. Pick the leaves and discard the stems of the coriander. Finely slice the chicken thighs.
COOK NOODLES
- Cook noodles according to packet instructions. Drain cooked noodles and run under cold water. Snip in a few places, to make them easier to eat.
MAKE SAUCE
- In a small bowl, whisk together sweet chilli sauce, soy sauce, fish sauce, maple syrup, coconut milk and peanut butter.
COOK CHICKEN
- Heat the first measure of oil in a large deep frypan or wok on medium heat. Add onion and garlic and cook for 1 min. Add chicken and cook 3-4 mins, until almost cooked through. Add the carrots and cabbage and cook until the carrots are tender and the cabbage is wilted. Remove from pan and set aside.
MAKE PAD THAI
- Heat the second measure of oil in the reserved frypan. Add the noodles and sauce. Toss just enough to coat the noodles in the sauce then quickly add the chicken and veggie mixture back and toss to combine.
TO SERVE
- Divide the chicken pad Thai between plates and sprinkle with the cashews and coriander.
Nutrition
Calories: 767kcal | Carbohydrates: 77g | Protein: 27g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 110mg | Sodium: 948mg | Potassium: 771mg | Fiber: 6g | Sugar: 14g | Calcium: 106mg | Iron: 4mg