Who doesn't love getting a new and healthy meal idea that can suit the whole family. Well if the whole family likes noodles that is. If your kids are anything like mine then noodles and anything always works a treat. This recipe gives you the option of adding any protein that suits you and your family. I would personally choose to add prawns to my Pad Thai but I know my children would always choose the chicken option and the hubby would be a beef man always.
We add a couple of eggs in too, so there are good protein levels in this dish. Â
Ingredients Â
Sauce
2 tbsp lemon juice Â
½ tsp fish sauce Â
2 tbsp oyster sauce
½ tsp sugar
1 tsp soy sauce
1 tsp oil Â
1 tsp crushed garlic
Sprinkle of chilli (if that’s what you are into) Â
400g defrosted prawns or chicken (or any meat combo you prefer) We used Pams’ frozen prawns
1 pkt rice noodles (around 250g dry) - We used Trident
1 tsp oil , extra ( for adding to pan before you fry noodles)
150-200g mung beans (we used Spring Life brand) Â
1-2 cups broccoli, cut into small florets ( so they cook faster)
2 spring onions, finely sliced
2 eggs , lightly beaten
Garnish
1 cup coriander, roughly chopped, optional
4 tsp chopped nuts (peanuts or cashews etc)
4 tsp fried shallots (available from the International section in the supermarket)
Method
1. Combine all sauce ingredients and set aside.
2. Heat oil, garlic and chilli in a medium heat pan Â
3. Add meat and cook until nicely browned, then remove from pan and set aside Â
4. Cook noodles in separate bowl as per packet directions and drain Â
5. Heat extra oil in pan and add drained cooked noodles
6. Add cooked meat back into pan along with mung beans, broccoli and spring onion Â
7. Add eggs and give a good toss in pan to distribute the egg and vegetables evenly
8. Add sauce and fry / mix again Â
9. Serve with coriander, nuts and fried shallots. Â
