Amazing veggie filled noodle dish with lots of yummy Asian flavours. Also goes great with tofu! Try this pad thai recipe for lunch or dinner.

?Serves: 4
Prep: 10-15mins  Cook: 30-35mins

Ingredients

• 300g chicken thigh fillets or tofu cut into cubes
• 3 tablespoons peanut oil (1 for cooking and 2 for sauce)
• 300g rice stick noodles
• 1 carrot
• 1 zucchini
• 1 red capsicum
• Handful of snow peas
• 3 shallots
• 1 lime juced
• 4 tablespoons fish sauce
• 4 tablespoons brown sugar
• 420g can baby corn, drained
• 420g can bean sprouts, drained
• 2 eggs lightly whisked
• 1 bunch coriander
• Handful peanuts
• Sriracha hot chilli, optional

Directions

1. Dice chicken
2. Heat one tablespoon oil in pan on medium to high heat. Cook chicken until slightly browned and cooked through (about 15 minutes depending on chicken dice size). Stirring occasionally
3. While chicken is cooking, prepare noodles in bowl covered in boiling water stand until tender then drain
4. Slice carrots, zucchini, capsicum and snow peas into match sticks
   Chop up shallots. (If you have one, use a veggie noodler to noodle carrots and zucchini)
5. Whisk together lime juice, fish sauce, peanut oil and sugar
6. Increase heat to hot on stove. Add shallots, carrot, zucchini, capsicum, snow peas, corn and bean sprouts to chicken and stir fry for 2 mins
7. Add noddles to mixture and stir fry for 2 mins
8. Add lime juice mixture to pan and toss to combine
9. Move ingredients to one side of pan. Pour egg mixture into other side of pan, stir fry for 1 minute and then mix into noodles
10. Transfer onto plates and top with fresh coriander leaves, peanuts and sriracha hot chilli (optional)

Notes

This pad thai recipe has quite a mild flavour so add some chilli sauce if wanted.

Substitute chicken for tofu for a vegetarian option.

If you want it nut free use sesame oil and sesame seeds instead of peanuts.

Add any vegetable you like or try canned water chestnuts or bamboo shoots.