Take away foods are ALWAYS laden with salt and sugar… and often contain other additives. A few years ago I started making ‘homemade takeaway’, and my family are used to it now! We have homemade fish and chips, homemade pad thai, homemade rice paper rolls, homemade sushi, homemade burritos and homemade Korma – all using whole foods and no added salt or sugar, and they are just as tasty!
Here is my Pad Thai recipe. You can substitute the chicken for lean beef or prawns, to your taste OR you can make the base and add different meats ‘to order’ for different family members… just like real takeaway!
- Peanut or sesame oil
- 300g flat rice noodles
- 2 Chicken breasts (approx. 500 g)
- 4-5 spring onions (to taste)
- 2-3 small red chillies finely chopped (to taste)
- 1 clove garlic
- 2 eggs lightly beaten
- 1 handful bean sprouts
- 2 cups of roughly chopped cabbage
- 45 g of roasted unsalted peanuts, crushed / chopped
- 1 Handful of coriander (to taste)
- Lime wedges to serve
- Juice of one lime
- Juice of two lemons
- 2 teaspoon honey
- 2 tablespoon fish sauce
- 1/2 cup of warm water
- Cover noodles with boiling water and stand until tender. Drain and set aside.
- Mix lemon juice, fish sauce, honey, lime juice and 1 Tsp water in a bowl and wisk well.
- Cut the chicken breasts in half. Place the wok over a high heat and add a tablespoon of peanut or sesame oil. Place the chicken in the wok and cook through until nice and brown on the outside. Take out of the wok and drain on kitchen paper.
- Slice the chicken thinly and set aside.
- Heat ½ tablespoon of oil in wok and add the chilli, garlic and spring onions.
- Add the lightly wisked egg and mix until egg is cooked.
- Add the chicken, cabbage, bean sprouts, sauce, half the coriander and noodles.
- Once all cooked through and cabbage has softened, serve up into 4 bowls, add crushed peanuts and rest of the coriander to garnish. Lime wedges to serve