Wednesday, 25 April 2012

Yummy reciepe, quick and easy

Chicken Cabbage Pad Thai Ingredients -1 tsp safflower oil - 285g Firm Tofu, drained and crumbled - 3 cups thinly sliced cabbage - 1 medium carrot, peeled and shreaded - 4 spring onions, cut into 2cm pieces - 2 large egg whites - 1 tsp low sodium tamari - 1 tsp Thai red Curry paste - 115g cooked boneless, skinless chicken breast, cut into 3cm pieces Instructions 1/ Heat a large non-stick fry pan on high. Add oil and swirl to coat pan. Add tofu, cabbage, carrot and spring onions and stir to combine. 2/ In a small bowl, whisk egg whites, tamari and curry paste. 3/ Stir tofu mixture, scraping bottom of pan with a sturdy spoon, until tofu is firm and starts to turn golden in spots, about 5 minutes. 4/ Add the chicken to frypan and toss. Poor egg mixture over top and stir, cooking until egg is set, about 2 minutes. Serve warm

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