Easy pad Thai
Almost a national dish of Thailand, Mary Cadogan's simplified take makes it easy to shop for - and very authentic tasting
Thai minced chicken salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 as a light meal or starter
Skip to ingredients
- 2 lemongrass
- 4 lime leavesstalks removed
- 2 red chilliesdeseeded
- 3 garlic cloves
- fingertip-length piece fresh root ginger
- 4 skinless chicken breasts
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tsp chilli powder
- 50ml fish sauce
- 1 red onionchopped
- 3 tbsp lime juice
- handful each mintbasil and coriander leaves, roughly chopped
To serve
- 3 Baby Gem lettucesleaves separated
- 1 cucumberseeds removed and cut into strips lengthways
- 200g beansprouts
- limewedges, to serve
Nutrition: per serving
- kcal261
- fat8g
- saturates1g
- carbs9g
- sugars5g
- fibre2g
- protein39g
- salt2.72g
Method
step 1
Roughly chop the lemongrass, lime leaves, red chillies, garlic and ginger, then throw them all into a processor and blitz until everything is very finely chopped together. Mince the chicken breasts into tiny pieces.
step 2
Heat a wok over a high heat and add the vegetable oil and the sesame oil. Throw in the lemongrass mixture and fry briefly before adding the minced chicken and the chilli powder. Stir-fry the chicken for 4 mins then splash in the fish sauce. Turn down the heat a little and allow the chicken and fish sauce to bubble together for another 4 mins, stirring, then add the chopped red onion and cook for another min.
step 3
Remove from the heat, pour over the lime juice and toss in the herbs. Serve with the salad veg and a lime wedge on the side.
