I love stir-fries and I love Thai flavours so the combination of both makes for a superb dish which is both very quick, and very simple to prepare.

As I had two cooked chicken breasts in the fridge, I decided to add these, chopped into bite-sized pieces, to the stir-fry and it made a very filling meal.   The ingredients below are ample for two good-sized portions.

INGREDIENTS:

2 courgettes, spiralised
1 large carrot, spiralised
½ red pepper, thinly sliced (I used green)
½ yellow pepper, thinly sliced
A large handful of baby sweetcorn
A handful of cashew nuts
A handful of fresh basil, chopped
Coconut oil for cooking
2 cooked chicken breasts, cut into bite sized pieces (optional)

SAUCE:

2 teaspoon of tamari
The juice of 1 lime
1 clove of garlic, finely chopped or minced
1/8 teaspoon ground ginger
1 tablespoon of peanut butter
Handful of fresh coriander, chopped
Chilli flakes to taste

METHOD:

Cut and chop the vegetables, and prepare the dressing.

Heat a large fry pan or wok and melt the coconut oil.

Lightly fry the sweetcorn and peppers for about 2 minutes, together with the chicken if using.

Peppers, sweetcorn & chicken; carrot and courgette noodles; fresh coriander, basil and cashew nuts

Add the vegetable noodles and cashews and continue to cook until they soften ever so slightly.

Sprinkle and stir in the fresh basil then pour over the dressing, mixing well until everything is coated and heated through.

Remove from the heat, serve and enjoy.

Carrot and Courgette Noodle Thai Stir Fry with Chicken

When I purchased my spiralizer I didn’t realize quite how often I would end up using it.  Vegetable noodles are not only extremely healthy, but they are very quick to prepare, can be eaten either raw or very slightly sautéed.

Recipe adapted from Mealz.