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No matter how much you may deny it, I think it’s safe to say that the majority of us eat with our eyes.  I like to add as much colour to my meals as possible and this normally comes in the form of vegetables.  A vibrant mix of colours not only looks stunning on your plate, but you are also getting a powerhouse of nutrition in your meals too. 

Salads and stir fries, curries, soups and casseroles are perhaps the simplest ways to pack out your meals with vegetables.  I adore an oriental mix of vegetables that come from a stir fry and they are so quick to make.  One of my favourite meals is my recipe, which is very easy to whip up.  I decided to reinvent one of my favourite recipes and turn it into a raw salad using spiralized courgettes and carrots as the noodles and a delicious dressing that has a spicy kick. 

 A vibrant mix of colours not only looks stunning on your plate, but you are also getting a powerhouse of nutrition in your meals too.   Try this flavoursome chicken pad thai for a wholesome dinner idea.

Chicken Pad Thai Salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
15 mins
 
Give your salad and oriental twist with this different healthy and dairy-free take on Pad Thai
Servings: 2
Author: Jemma Andrew-Adiamah
Ingredients
For the salad
  • 1 chicken breast
  • 1 carrot
  • 1 courgette
  • 2 spring onions
  • 1 red pepper
  • 2 cups of red cabbage
  • 1/2 cup edamame beans
  • 1/3 cup of peanuts
  • coriander to garnish
For the dressing
  • 1/2 red chilli
  • 1 clove of garlic
  • thumb size piece of ginger
  • 2 tbsp maple syrup or honey
  • 3 tbsp of soy sauce or tamari
  • juice of half a lime
Instructions
For the salad
  1. Roast or grill the chicken breast until cooked and leave aside to cool before dicing.
  2. Spiralise the courgette or carrots to create noodles (you can use a speed peeler to make ribbons instead).
  3. Chop the red pepper, spring onions, red cabbage and mix together in a bowl with the chicken, edamame beans and vegetable noodles.
For the dressing
  1. De-seed (optional) and finely dice the chilli, grate the ginger and garlic and add to a bowl.
  2. Pour in the soy sauce, maple syrup and lime juice and stir well.
  3. Pour the dressing over the salad and mix through. Garnish with fresh coriander and peanuts.

There’s so much going on in this salad with different colours, textures and tastes!  You can tailor the dressing how you prefer in terms of the chilli heat by leaving the seeds in, out or forgetting the chilli altogether.  I really like the hint of chilli kick from the dressing, which I think is well-balanced with the sweet and sour flavours. 

Making the salad suitable for vegetarians and vegans is really easy too, there’s no egg in this recipe like traditional Pad Thai recipes and you can simply take out the chicken which could be replaced with grilled marinated tofu or seitan.  I hope you enjoy!

Do you eat with your eyes? What’s your favourite way to pack veggies into your everyday?

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