Pad Thai Salad with Chicken and Papaya

Pad Thai Salad with Chicken and Papaya

Serves 2 generous portions

1 zucchini, zoodled
1 carrot, thinly sliced or shaved with a peeler
½ cup bean sprouts
½ cup coriander, torn
2 chicken thighs
½ Ruby Rise Red Papaya, peeled and de-seeded
Juice of one lime
3 tbs brown sugar
2 tbs peanut butter
1 tbs light soy sauce
1 tbs Sriracha (optional)
2 tbs water

Heat a non-stick pan on medium heat. Add chicken thighs and cook for 3-4 minutes each side until golden brown. Cool slightly then slice and set aside.
While chicken in cooking, add sugar, lime, peanut butter, soy sauce, sriracha and water to a small saucepan and gently heat on low to combine to make your sauce. Peanut butter may not completely combine/melt but it's no issue. Once combined, set aside.
Dice papaya and add to large bowl along with sliced chicken, zucchini zoodles, shaved carrot, coriander, and bean sprout and toss together. Serve on a plate and dress with sauce.


Recipe provided by Melanie Lionello of From My Little Kitchen