Peanut Chicken Pad Thai, 542 kcal 46g protein

542 kcal 46g protein

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a kettle. Heat a large frying pan with 1 tsp oil on a medium heat. Add the chicken to the pan; season with sea salt and black pepper. Cook for 5 mins, stirring often, until golden brown and almost cooked through.

Step 2

Meanwhile, deseed the pepper and thinly slice. Thinly slice the spring onion. Roughly chop the coriander.

Step 3

Heat a large saucepan filled with salted boiling water on a high heat. Add the noodles, gently separate with a fork, and boil for 3-4 mins, until cooked. Drain.

Step 4

Add the pepper, sugar snaps, half the spring onion and half the coriander to the pan with the chicken. Cook together for a further 6-7 mins.

Step 5

Make the peanut sauce; add the tamari, maple syrup, half pack of peanut butter and 3 tbsp hot water from the kettle to a small bowl. Squeeze in the juice from the lime, then mix well until combined and smooth. Season with a pinch of sea salt.

Step 6

Add the noodles to the chicken and vegetables. Pour over the peanut sauce and mix all together. Serve topped with the remaining spring onion and remaining coriander.