Mindful Sodexo 
Nutrition Facts:
Grams per
serving: 315g, Calories: 526, Carbs: 103,9g, Protein: 11g, Fat: 6g, Sat. Fat: 5,2g, Sodium: 784mg, Fiber: 5g
serving: 315g, Calories: 526, Carbs: 103,9g, Protein: 11g, Fat: 6g, Sat. Fat: 5,2g, Sodium: 784mg, Fiber: 5g
Chicken Pad Thai
- 420g Rice noodles flat, soaked in warm water until soft and drained
- 360g Chicken thigh, boneless and skinless cut into strips
- 75g Firm tofu 1cm diced
- 60g Green baby beans, top and tailed cut into 1cm lengths
- 60g Carrots, peeled and julienned
- 6 eggs, beaten
- 15g Tom yum paste
- 10ml Canola onion
- 1. Heat oil in pan/wok and stir-fry chicken until cooked, remove from pan/wok and set aside
- 2. Add Carrots, Green Beans and Tofu to pan/wok and stir-fry, add Tom Yum paste. Remove from pan/wok and set aside
- 3. Ensure pan/wok is hot and pour egg mix into pan, scramble eggs quickly. Add in the Chicken, Vegetables and tofu mix gently
- 4. Add Rice noodles and through gently
Garnish
- 120g Tomato, sliced
- 120g Bok Choy, steamed
- 35g Bean Shoots
- 12g Peanuts, crushed and toasted
- 12g Coriander, washed and picked
- 10g Spring onions, sliced
- 1 Lemon, cut into 6 wedges
- 1. Place 2 slices of tomato and Bok Choy on outside of bowl, evenly separate Pad Thai stir-fry in each bowl. Evenly spread Bean Shoots, Peanuts, Coriander and Spring onions over Pad Thai. Serve with lemon wedge
