Hearty Italian chicken with couscous
We guarantee it’ll be loved by the whole family
Pad Thai is always a favourite when it comes to getting takeaway; but when it’s so simple to make at home, why fork out the extra cash to order it again?
We’ve kept the dish suitable for vegetarians with the addition of tofu, and we’ve mixed it up a little by serving it with rice instead of noodles. Brown rice is higher in dietary fibre than white rice and, as it’s a great source of wholegrains, it’s also full of B-group vitamins.
This dish is a fresh take on pad Thai – full of flavour but light on the oil and grease.
Prep time: 10 mins
Cook time: 15 mins
Want to make it vegan suitable? Omit egg and substitute fish sauce for hoisin sauce.
For another delicious Thai-inspired recipe, check out our one-pan satay chicken recipe.
|Energy||1640 kilojoules or 392 calories|
Rachel Scoular is a leading Australian APD Dietitian and Nutritionist with a wealth of experience in the food industry and media. Rachel is passionate about helping people look and feel their best and she is motivated to always equip and empower individuals with quality nutrition advice. Find out more at www.rachelscoular.com