Lemongrass And Ginger Chicken With Zucchini Pad Thai Noodles

Serves  2
Preparation   10 mins
Cooking   20 mins
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  • 300g Lilydale Free Range Breast Steaks
  • 1 tablespoon coconut oil
  • 4 zucchinis
  • 1 small red onion, thinly sliced
  • ½ cup crushed peanuts
  • 1 cup bean sprouts
  • 1 lime cut into wedges

Pad Thai sauce

  • 1 clove garlic, minced
  • 1 lemon, zest and juice
  • 2 tablespoons fish sauce
  • 2 tablespoons seedless tamarind pulp
  • 1 red chilli, chopped (or more to taste)


  1. Cut the zucchinis into long noodles with a julienne slicer lengthways or a vegetable spiral cutter.
  2. For the Pad Thai sauce, combine the sauce ingredients together in a bowl.
  3. Add half a tablespoon of the coconut oil into a hot frying pan and cook the Lilydale Breast Steaks as per instructions on pack. Set aside and keep warm.
  4. Add the remaining coconut oil to the same frying pan and stir fry red onion until soft. Next, add the zucchini noodles and cook until they are warmed through but still have a bite to them. Now, add the Pad Thai sauce and let the flavours blend in while the sauce reduces a little.
  5. Divide the noodles on the serving plates, place the warm chicken breast on top and garnish with crushed peanuts and bean sprouts. Serve with lime wedges.