Prawn and Chicken Pad Thai with Brown Rice Noodles

Serves: 4 | Prep: 10-15 minutes | Cooking: 20 minutes | Gluten Free – Dairy Free

INGREDIENTS

250g brown rice noodles

250g green prawns, peeled, deveined

250g chicken breast, cut into thin strips

2 tablespoons coconut oil

2 eggs

2 tablespoons fish sauce

2 teaspoons sesame oil

2 lemons, juiced

2 tablespoons honey

3 spring onions, thinly sliced diagonally

2 small red chillies, deseeded, finely chopped

1 cup bean sprouts, chopped

¼ cup raw cashews, roughly chopped

½ cup coriander leaves, finely chopped

2 teaspoons ground pepper

Lime wedges, to serve

SHOPPING LIST

250g brown rice noodles

250g green prawns

250g chicken breast

Coconut oil

2 eggs

Fish sauce

Sesame oil

2 lemons

1 lime

Honey

1 bunch spring onions

2 small red chillies

1 cup bean sprouts

50g raw cashews

1 bunch coriander

UTENSILS LIST

Wok

Sharp knives

Small mixing bowl

Large mixing bowl

Juicer

Measuring cups/spoons

METHOD

  1. Combine the eggs with the fish sauce.
  2. Place a wok on high heat and add a little coconut oil.
  3. Add egg mixture and lightly scramble. Once cooked, place in a small bowl.
  4. Coat the prawns and chicken in sesame oil, lemon, honey and ground pepper.
  5. Add a little more coconut oil to the wok and cook the prawns for approximately 4-5 minutes, and then the chicken until cooked.
  6. In a large bowl full of boiling water, add the brown rice noodles and cook until soft. Drain the water and toss the noodles in the wok with the prawns and chicken.
  7. In another large bowl, mix together chillies, spring onions, coriander, bean sprouts. Add the noodle mixture.
  8. Serve with cashews and coriander sprinkled on top and a wedge of lime.

Tip: Brown rice noodles can be found in health food stores and are made from 100% brown rice flour making them a healthy gluten free alternative to regular wheat noodles.