Pad Thai Rice Paolo Baja 0 comments

What’s a simple way to spice up your lunch or dinner? Add some Pad Thai Rice!

Ingredients:

1 1/3 cups SunRice jasmine rice
1/4 cup lime juice
2 tablespoons fish sauce
2 tablespoons grated palm sugar
1/4 cup peanut oil
200g chicken breast fillet, thinly sliced
300g firm tofu, cut into 2cm cubes
1 brown onion, halved, cut into thin wedges
2 garlic cloves, crushed
1 long red chilli, finely chopped
1 large carrot, halved lengthways, thinly sliced diagonally
200g green beans, trimmed, cut into 3cm lengths
2 eggs, lightly beaten
1/2 cup bean sprouts, trimmed
1/4 cup fresh coriander leaves
Chopped roasted peanuts, sliced red chilli and lime wedges, to serve

Method:

Step 1 Cook rice following absorption method on packet. Place lime juice, fish sauce and sugar in a bowl. Stir until sugar has dissolved.
Step 2 Heat a wok over medium-high heat. Add 1 tablespoon oil. Swirl to coat. Add chicken. Stir-fry for 2 minutes or until browned. Transfer to a bowl. Add 1 tablespoon oil to wok. Swirl to coat. Add tofu. Stir-fry for 3 to 4 minutes or until golden. Transfer to a bowl.
Step 3 Add remaining oil to wok. Add onion, garlic and chilli. Stir-fry for 2 minutes or until onion has softened. Add carrot and beans. Stir-fry for 3 minutes or until just tender. Make a well in centre of vegetables. Add egg. Cook, stirring occasionally, for 1 minute or until set. Roughly break into pieces.
Step 4 Add rice, tofu, chicken and sauce mixture. Stir-fry for 2 minutes or until heated through. Add sprouts and coriander. Toss to combine. Divide between bowls. Top with peanuts and chilli and serve with lime wedges.

Nutrition:

2669 kj
ENERGY

25.5g
FAT TOTAL

4.9g
SATURATED FAT

6.6g
FIBRE

30.4g
PROTEIN
126mg
CHOLESTEROL

1040mg
SODIUM

69.2g
CARBS (TOTAL)
All nutrition values are per serve

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