Lighter Chicken Pad Thai

Ingredients

• 500 gboneless skinless chicken breast
• 220 gdry rice noodles
• 2large eggs
• 1½ tbspfish sauce
• 2 tbsplime juice
• 1 tbspbrown sugar
• 2¾ tsptomato paste
• 2cloves garlic
• 150 ggreen cabbage, shredded
• 1medium carrot
• 2green onions
• 30 gunsalted peanuts
• 1 tbspcanola or avocado oil
• 6 gfresh cilantro

Method

1. Bring a kettle of water to a boil over high heat, pour it over the rice noodles and soak for 8 minutes until soft but chewy. Drain and rinse under cold water.

   8 min timer

2. Whisk the fish sauce, lime juice, brown sugar and tomato paste. Slice the chicken thinly.

3. Heat the oil in a wok or large skillet over high heat. Stir-fry the chicken for about 5 minutes, until 74°C (165°F) inside.

   5 min timer

4. Push the chicken aside, pour in the beaten eggs and scramble for about 2 minutes until set.

   2 min timer

5. Add the garlic, shredded cabbage and grated carrot and stir-fry for 1 minute, then add the noodles and sauce and toss with tongs for 2 minutes until coated.

   3 min timer

6. Top with chopped peanuts, sliced green onion and cilantro, with lime wedges.

Storing and reheating

Keeps 3 days.