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.

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Ingredients

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

Method

  1. 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.
  2. 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.
  3. Cook for an additional 3-5 minutes or until the chicken has completed cooked-through.
  4. Stir in the noodles, cashews and remaining vegetables with a splash of soy sauce for an authentic taste.

Image via Taste

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