Lemongrass and Ginger Chicken with Zucchini Pad Thai Noodles
Prep:  10 mins
Cook:  20 mins
Serves:  2
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Average: 4.4 (8 votes)
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Asian
216
Recipe by: Lilydale
Lilydale Breast Steaks are chicken breasts seasoned with refreshing lemongrass, balanced by the warmth of ginger. Cooks in just 20 minutes.
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Lemongrass and Ginger Chicken with Zucchini Pad Thai Noodles
Ingredients:
Pad Thai sauce
Method:
  1. Cut the zucchinis into long noodles with a julienne slicer lengthways or a vegetable spiral cutter
  2. 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
  3. 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
  4. Now, add the Pad Thai sauce and let the flavours blend in while the sauce reduces a little
  5. 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
  1. For the Pad Thai sauce, combine the sauce ingredients together in a bowl
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