Wednesday, January 4, 2012

Chicken Pad Thai

2 Lebanese cucumbers
1 carrot
Large handful bean sprouts
Handful baby spinach leaves
1 red capsicum, finely sliced
2 spring onions, chopped
½ red chilli (optional)
Small bunch coriander or Thai basil
Bunch mint leaves, chopped
400g grilled chicken or tempeh
1 tsp ground flax seed (linseed)

Juice from 2 limes
1 clove garlic, chopped
1 tsp fresh ginger, grated
2 tsp wheat-free tamari soy sauce
Few drops stevia
2 tsp tahini

Use a peeler or mandolin to slice vegetables into long noodle-like strips. Combine all the ingredients except flax seed in a large mixing bowl.
Combine the dressing ingredients and pour over salad just before eating. Sprinkle with flax seed and serve.
Serves 2

By Teresa Cutter

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