Chicken Pad Thai with Carrot and Zucchini

Ingredients

• 85 g gluten-free rice noodles
• 120 g boneless skinless chicken breast, thinly sliced
• 1 carrot, cut into thin matchsticks
• ½ zucchini, cut into thin matchsticks
• 1 tbsp garlic-infused olive oil
• 1 tsp gluten-free tamari
• ½ tsp lime zest
• 1 tbsp fresh chives, snipped

Method

1. Soak noodles in hot water until pliable, then drain.10 min timer
2. Warm oil in a skillet and cook chicken until opaque.
3. Add carrot and zucchini; cook until just tender.4 min timer
4. Stir in noodles and tamari until everything is hot.2 min timer
5. Remove from heat; finish with lime zest and chives.