Pad Thai recipe…a healthy version.

Clarisse’s Pad Thai.

Gently stir fry fresh red chillies to your taste with 2 sliced red capsicums and 3 cloves of garlic finely diced for 3 to 5 minutes. Cover wok so that no oil is required Add sliced chicken breast fillets. Mix 2 complete eggs with 3egg whites and add to chicken mix when nearly cooked and cover.

Mix together the juice of 2 to 3 lemons or limes, 1/2 cup of white wine , 1/3 cup of white vinegar, 3 tablespoons of salt reduced soy sauce and 1 and1/2 tablespoons of honey. Add to chicken mix with 1packet of fresh rice noodles ( you can get these from a Japanese or Chinese grocery store in the fridge department about $3-$4 dollars , they are key to this dish, they taste so good and easy to just stir through) I then add a lot of veggies. I normally add bok choy, Chinese broccoli, shallots and snow pea sprouts. Chinese cabbage is good too! Stir together for about 5 to 8 mins until noodle seperate and vegetables soften. Serve with some flaked almonds on top that have been roasted in a non stick pan oil free.

Variations-

- instead of chicken add extra firm tofu that has been browned in a non stick fry pan. This dries it out and allows you to dice it.

⁃ add diced Thai basil.

⁃ add diced tomatoes with finely diced ginger.

Enjoy 😀

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