Not only is this classic Thai dish delicious as a takeaway, it’s also really simple to make at home. Our recipe uses crunchy green vegetables on a bed of wholewheat noodles, but you can use wholemeal rice, or soba noodles for a healthier alternative.
The entire meal takes approximately 30-40 minutes to prepare, and serves 2.
2 cups broccoli
1/2 cup baby corn
2 carrots (sliced)
100g wholewheat noodles
1 chicken breast (boneless)
1 tbsp olive oil
1 tsp sesame oil
1 tsp minced ginger
2 cloves minced garlic
1/4 cup unsalted cashews
Splash of soy sauce
- Bring a large pot of water to a boil, then add the broccoli pieces, baby corn, sliced carrots, and wholewheat noodles to the mixture. Cook until the noodles are tender, then drain the pot and transfer into a bowl.
- Next, heat the olive oil, minced ginger, and garlic into a deep-set frying pan, or alternatively a wok if you have one in your kitchen. Keep cooking until the mixture is golden brown, then promptly add the chicken and sesame oil.
- Cook for an additional 3-5 minutes or until the chicken has completed cooked-through.
- Stir in the noodles, cashews and remaining vegetables with a splash of soy sauce for an authentic taste.
Image via Taste