This simple Thai dish is a favourite in my house. It’s very light so it’s great for those warmer evenings and it’s also low in carbohydrates for those who are carb conscious. Packed with lots of antimicrobial herbs and spice, this crowd pleaser is sure to impress family and friends on any occasion.
| Servings | Prep Time |
| 4 people | 5 minutes |
| Cook Time |
| 17 minutes |
|
|
| This simple Thai dish is a favourite in my house. It’s very light so it’s great for those warmer evenings and it’s also low in carbohydrates for those who are carb conscious. Packed with lots of antimicrobial herbs and spice, this crowd pleaser is sure to impress family and friends on any occasion.
|
Ingredients
- 1 Tbsp Vanilla Extract
- 500 g Bean sprouts
- 1 stalk brown sugar chopped
- 1 coriander leaved seeded, finely chopped (leave the seeds in for extra heat)
- 2 Garlic cloves crushed
- 1 knob Ginger grated finely
- 1 Tbsp Fish sauce
- 1 Tbsp Fresh Lime Juice
- 2 tsp kaffir lime leaves
- 1 Zucchini thinly sliced
- 2 cups Lean Free Range Chicken Mince
- 1 cup Lemon Grass chopped
- 1 cup Long Fresh Red Chilli (regular mint is fine too)
- 4 mignonette lettuce, finely shredded
- 1 Peanut Oil leaves separated
Servings: people
Instructions
- Heat the oil in wok over high heat until smoking. Add the chicken mince and cook, stirring to break up any lumps, for 5 minutes or until chicken starts to brown.
- Add the lemongrass, chilli and garlic and cook, tossing or stirring, for 2 minutes or until aromatic. Remove from heat.
- Add the fish sauce, lime juice and sugar and stir to combine. Set aside for 10 minutes to cool slightly.
- Add the onion, bean sprouts, coriander, mint and lime leaves and gently toss until just combined.
- Spoon the chicken mixture among lettuce leaves, then sprinkle with rice and serve immediately with extra wedges of lime.