adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lemongrass and ginger chicken zucchini pad Thai
0 Likes
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Innovative twist on classic pad Thai with aromatic ginger and lemongrass.
Ingredients:
  • 4 zucchinis
  • 1 packet Ready for You To (lemongrass and ginger) marinated chicken breast steaks
  • 16.80 gm coconut oil
  • 1 small red onion, thinly sliced
  • 125.00 ml crushed peanuts
  • 250.00 ml bean sprouts
  • 1 lime
  • 1 clove garlic, minced
  • 1 lemon, zested and juiced
  • 48.80 gm fish sauce
  • 40.00 ml seedless tamarind pulp
  • 1 red chilli, chopped (or more to taste
Instructions:
  • Create delicate zucchini noodles by slicing the zucchinis lengthwise using a julienne slicer or vegetable spiral cutter.
  • Mix the sauce ingredients in a bowl to create the Pad Thai sauce.
  • Heat a frying pan and add half a tablespoon of coconut oil. Cook the Lilydale Breast Steaks according to the package instructions.
  • Keep warm.
  • Pour the rest of the coconut oil into the pan and sauté the red onion until tender. Then, toss in the zucchini noodles and heat until just cooked. Finally, mix in the Pad Thai sauce and simmer until slightly thickened, allowing the flavors to meld.
  • Arrange the noodles on serving plates, top with warm chicken breast, sprinkle with crushed peanuts and bean sprouts, and serve with lime wedges.

Similar Recipes