Home-Style Pad Thai with Chicken

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!

Ingredients

  • 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

Sauce

  • Juice of one lime
  • Juice of two lemons
  • 2 teaspoon honey
  • 2 tablespoon fish sauce
  • 1/2 cup of warm water

Method

  • 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
  • Enjoy!

 

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Nourishing Apple Crumble

I have two ALL TIME favourite desserts – Sticky date pudding and apple crumble. Just wonderful childhood memories of both. Here is my latest recipe for apple crumble, a little bit different to how my mum used to make it, but just as tasty!

Ingredients:
6 large apples in season – cored and sliced thinly (It is up to you if you choose to peel the apples, personally I like them unpeeled and cut quite chunky, but if I am baking this for guests, I peel the apples first)
1 vanilla bean, halved and seeded
3 tbsp water
zest of ½ lemon
6 cinnamon quills or 2tsp ground cinnamon

crumble:
¾ cup spelt flour
¾ cup rolled oats
¾ cup shredded coconut
¼ cup pure maple syrup
¼ cup almond oil (or another nut based oil like macadamia oil)
½ chopped raw macadamias, almonds, cashews and walnuts (or any combination that you like!)

crockpot-apple-crisp

METHOD:

  • Preheat oven to 180C
  • Put the apples in a saucepan with scraped vanilla bean seeds AND the pod, zest from the lemon + 3tbsp water, cover with lid + place over med heat to cook for approx 10 minutes or until apples are just tender.
  • In a separate bowl mix the crumble together.
  • Place half the apples in a baking dish (with vanilla bean), arrange cinnamon quills on top, then place the remaining apple on top, followed by evenly spread crumble to finish.
  • Bake for 45 min or until crumble is slightly brown + crispy.
  • Serve with a dollop of good quality natural or vanilla yogurt.
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