Lilydale Breast Steaks are chicken breasts seasoned with refreshing lemongrass, balanced by the warmth of ginger. Cooks in just 20 minutes.
Ingredients
1 x 300g Lilydale Breast Steaks
1 tblsp coconut oil
4 zucchinis
1 small red onion, thinly sliced
1/2 cup crushed peanuts
1 cup bean sprouts
1 lime cut into wedges
Method
Cut the zucchinis into long noodles with a julienne slicer lengthways or a vegetable spiral cutter
Add half a tablespoon of the coconut oil into a hot frying pan and cook the Lilydale Breast Steaks as per instructions on pack. Set aside and keep warm
Add the remaining coconut oil to the same frying pan and stir fry red onion until soft. Next, add the zucchini noodles and cook until they are warmed through but still have a bite to them
Now, add the Pad Thai sauce and let the flavours blend in while the sauce reduces a little
Divide the noodles on the serving plates, place the warm chicken breast on top and garnish with crushed peanuts and bean sprouts. Serve with lime wedges
Pad Thai sauce
Ingredients
1 clove garlic, minced
1 lemon, zest and juice
2 tblsp fish sauce
2 tblsp seedless tamarind pulp
1 red chilli, chopped (or more to taste)
Method
For the Pad Thai sauce, combine the sauce ingredients together in a bowl
