Prawn Pad Thai
Pad Thai is Thailand’s signature dish for good reason, with it’s sweet and savoury …
Preparation Time
|
15mins
|
Cooking Time
|
35mins
|
Level
|
Easy
|
Serves
|
4
|
Free Food
|
FF
|
1, sliced Onion
2, sliced Red Peppers
3 tablespoons Tomato Puree
2 x 400g Can of Tomatoes
4 Skinless Chicken Breasts
1 can Mixed Beans
chopped Coriander
juiced 1 lime
Low Fat Natural Yogurt
granulated Canderel
240g quinoa (dry weight)
Bring a large saucepan of water to the boil with the stock cubes.
Add the quinoa and cook for 15 mins until tender, adding the beans for the final minute.
Drain well and stir in the coriander and lime juice, then check for seasoning before covering to keep warm.
Lift the chicken out onto a board and shred each breast using two forks. Stir back into the tomato sauce with the sugar and season. Serve with the quinoa, scattering the stew with some coriander leaves just before dishing up and eating with a dollop of low cal yoghurt on the side.
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