Thai chicken stir-fry with rice noodles
Serves 2 - 290 calories/8.5g fat/1.5g saturated fat
Ingredients
1 tbsp palm or brown sugar
1 tbsp tamarind paste
2 tbsps Thai fish sauce
25g (1oz) dried fine rice noodles
2 tsps sunflower oil
200g (7oz) skinless chicken breast, sliced into thin strips
1 garlic clove, crushed
1 red chilli, de-seeded and finely chopped
1 red pepper, deseeded and sliced
4 spring onions, sliced
1 pak choi, roughly chopped
Handful of bean sprouts
20g (¾oz) fresh coriander
1 tbsp salted peanuts, finely chopped
Lime wedges, to serve
Method
Place the sugar, tamarind and fish sauce in a small saucepan then simmer until dissolved.
Soak the noodles in boiling water for 15-20 minutes then drain well.
Heat the oil in a wok or frying pan, add the chicken, garlic and chilli then stir-fry for 5 minutes or until cooked. Add the sliced peppers and spring onions then cook for 2-3 minutes.
Add the noodles, sauce, pak choi and bean sprouts then stir for 1-2 minutes. Remove from the heat and add the coriander.
Spoon into bowls, sprinkle with peanuts and serve each bowl with a lime wedge.