Shiitake mushroom & chicken pad thai recipe
Ingredients
- 3 tbsp Thai fish sauce
- 2 tbsp lime juice
- 2 tbsp light Muscovado sugar
- 2 large skinned chicken breasts, cut into thin slices
- 1 tbsp mild chilli powder
- 3 tbsp sunflower oil
- 150g greens
- 125g shiitake mushroom
- 1 bunch of spring onions
- 2 cloves garlic
- 400g ribbon noodles
- 50g salted peanuts
- 15g chopped coriander
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Shop ingredientsEach serving contains
- Energy
- 2050kJ 489.0kcal
- Fat
- 20g
- Saturates
- 3g
- Salt
- 1.1g
- Sugars
- 2g
of the Reference intake
Carbohydrate 53.1gProtein 27.4gFibre 5.2g
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- Mix together the fish sauce, lime juice and sugar with 4tbsp water in a small bowl. Toss the chicken slices in chilli powder.
- Heat 2 tbsp of oil in a large frying pan or wok and fry the chicken until cooked through with no pink showing. Drain to a plate. Add the greens and fry until beginning to wilt and drain to the plate. Heat the remaining oil and fry the mushrooms, spring onions and garlic until golden.
- Return the chicken and greens to the pan along with the noodles, breaking them up with a wooden spoon.
- When the ingredients are heated through, pour in the fish sauce mixture and mix well. Pile onto plates and serve scattered with peanuts and coriander.
- See more Thai recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
