Of all the many delicious Thai dishes out there, Pad Thai would have to rate up there as one of the best. Only problem is, it’s often cooked up with a few (unnecessary) nasties in it like; sugar, refined vegetable oils, MSG and of course (gluggy) noodles. For a super healthy, noodle free version without any of the usual nasties, try this one!
Preparation Time: 10 minutes
Cooking Time: 8 minutes
Ingredients
Pad Thai:
- 3 chicken breasts, sliced in 2cm pieces
- 3 free range eggs, lightly beaten
- 4 medium carrots, peeled and ribboned with veggie peeler
- 1 medium zucchini, peeled and ribboned with veggie peeler
- 1 tablespoon virgin coconut oil (or olive oil)
Sauce:
- 2-3 cloves garlic, minced
- 2cm piece of ginger, grated
- 1 tablespoon tamari sauce (or soy)
- 1 tablespoon fish sauce
- 4 tablespoons fresh lime juice (roughly x2 limes)
- 1 teaspoon chili flakes (optional)
Garnish:
- handful crushed cashews, coriander leaves and lime wedges
Method
- Whisk sauce ingredients together in a bowl.
- Toss zucchini / carrot ribbons in bowl with sauce and allow to marinate.
- Heat a wok or regular frying pan on medium heat with oil.
- Once warm add chicken, cook for a few minutes then add carrot / zucchini ribbons and sauce.
- Stir around and cook for a few more minutes, then push everything to one side of pan and cook lightly beaten eggs on other side.
- Once egg slightly starts to set, scramble in with other ingredients and cook for one more minute.
- Serve up and garnish with coriander, crushed cashews and lime wedges.
Serves: 4