Better than take out pad thai low carb
This low carb and grain free recipe is better than take out pad thai. Fresh cucumber noodles and bean sprouts blend with traditional Thai spices and chicken
dairy free, gluten free, healthy, low carb, soy free, thai
juice of one very juicy lemon
(use coconut aminos and extra salt or soy sauce for vegan option)
(optional- this is technically a night shade so remove if you are 100% nightshade free)
julienned carrots and broccoli
half of a fresh pack of broccoli slaw
mung bean sprouts
lightly toasted and salted
garlic cloves, diced
coarsely chopped plus extra for garnish
green onions, diced
Chicken breasts, thinly sliced/cubed
(replace with tofu for vegan option)
heat oil in saute pan on the stove top
salt and pepper chicken, add to pan and stir occasionally until just under golden brown, about 5-7 minutes. Set on paper towel to dry and set aside.
Add carrots and broccoli to the same pan with the existing oil. Stir fry ~2 minutes, stirring occasionally.
Add the onion, reserving some of the diced green tips for garnish. Add garlic, bean sprouts, and cilantro. Stir fry ~2 minutes, stirring occasionally.
Push the mixture to the side and add eggs. Scramble until firm and then mix with the other vegetables
Add sauce (lemon, fish sauce, chili flake and salt), chicken and cucumber noodles. Mix well and cook 5 minutes for flavors to meld and everything to warm.
Plate. Garnish with cilantro, green onions, and toasted peanuts.
Serve and Enjoy!
Tools: requires a spiralizer for the cucumbers