Rainbow pad Thai
A great way to bring more veg to your table, this rainbow pad Thai is super-quick, fuss-free and beyond delicious.
Servings: 2 servings
Ingredients
Protein of your choice. Choose from:
- 200 g chicken breast mini fillets
- 200 g organic tofu diced
- 200 g beef steak strips
Thai peanut butter sauce
- Juice of 1 lime
- 6 tbsp tamari (see notes)
- 6 tbsp smooth peanut butter (see notes)
- Pinch of chilli flakes optional
Stir-fry ingredients
- 2 tbsp extra virgin olive oil
- 4 spring onions finely sliced
- 2 garlic cloves crushed
- 1 thumb-sized piece ginger finely grated
- 1 red chilli finely chopped (membranes and seeds removed for less heat)
- 1 medium courgette spiralised, finely sliced or grated
- 1 carrot cut into matchsticks or grated
- 6 sprigs of tenderstem broccoli chopped into florets
- ½ red pepper thinly sliced
- ½ yellow pepper thinly sliced
- ¼ red cabbage finely shredded or grated
- ½ small bunch fresh coriander leaves roughly chopped
Instructions
- Place the lime juice, tamari, peanut butter and chilli flakes (if using) in a small bowl or food processor and whisk or process until smooth. Add a little water to thin if needed. Set aside.
- Heat 1 tablespoon of the oil in a small frying pan and stir-fry your protein of choice until cooked through.
- Meanwhile, heat the remaining olive oil in a large frying pan or wok over a medium-high heat. Add the onion, garlic, ginger and chilli and stir-fry for 1 minute or until fragrant.
- Add the vegetables and stir-fry for 2 minutes or until the broccoli turns vibrant green. Add the sauce and protein, mix to combine and warm through, about 1 minute.
- Divide between serving bowls and sprinkle with coriander to serve.
Notes
- Tamari is gluten-free soy sauce and uses less ingredients. I recommend tamari even if you're not following a gluten-free diet.
- This recipe works best with a smooth, thick, well-blended peanut butter. Avoid using peanut butter that has settled with a layer of oil on the top and dried-out peanut butter underneath. You can also use almond butter or tahini.
- If you have a food processor, make life easier by grating all your vegetables together. It doesn't need to look pretty - just taste good!
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