who needs to order take-away when you’ve got this great recipe handy? so much cheaper AND so much more healthy. made from simple ingredients, you can feed a family of 6 in less than 15 minutes.
First published at www.transformationcookbook.com
Ingredients:
300g rice noodles (vermicelli)
600g chicken tenderloins
canola oil cooking spray
1 red onion, thinly sliced
1 carrot, cut into matchsticks
1 red capsicum, cut into strips
3 spring onions, cut into thin strips
1 cup bean shoots
chicken marinade
2 garlic cloves, minced or crushed
2 tbsp ginger, minced
4 tbsp soy sauce
pad thai sauce
2 tbsp soy sauce
2 tbsp hoisin sauce
3 tbsp rice white vinegar
1 tbsp corn flour
Step 1: Prep rice noodles according to packet instructions. Set aside.
Step 2: In a small bowl, whisk together the chicken marinade ingredients. Add tenderloins, turning to coat evenly, set aside to marinate.
Step 3: In a small cup or bowl, whisk together all sauce ingredients and set aside.
Step 4: Spray a fry plan with canola oil and add onion. Cook for 2-3 mins then add the tenderloins and marinade. Stir to combine and cook for 3-4 mins until the chicken is cooked through. Transfer to a plate.
Step 5: Respray the fry pan and add carrots and capsicum. Add 2-3 tbsp of water to aid in cooking the vegetables. Once the water has evaporated return the onion and chicken to the pan.
Step 6: Pour the sauce over the top and stir well. Allow the sauce to bubble for a few seconds, then add the noodles, spring onion strips and bean shoots. Toss through.
Tips:
• You can marinate the chicken a few hours prior to making the dish.
• Garnish with coriander or parsley.
