Chicken Pad Thai

Chicken Pad Thai


Chicken Pad Thai

 

INGREDIENTS

1 carrot
1 small sweet potato
2 zucchinis
1 cup bean sprouts
1/4 cup tamari
2 tablespoon peanut butter
1 teaspoon fish sauce
1 tablespoon honey
1/4 cup fresh lime juice
1 chilli, finely chopped
2 cloves garlic, crushed
1 teaspoon fresh grated ginger
1 cup chopped coriander
2 eggs, lightly whisked
2 chicken breasts, cubed
4 shallots, chopped finely
1 tablespoon coconut oil for cooking
1 cup cooked long grain brown rice

METHOD

  • carrot, sweet potato, and zucchinis made into veggie noodles with veggie twister. ( if you dont have a vegie twister you can purchase them for $9.99 from most homeware stores, alternatively you can use a potato peeler.)
  • In a jug, mix tamari, honey, peanut butter, lime juice and fish sauce. Whisk well.
  • In a wok, heat the coconut oil and add the chicken cubes. Stir-fry until they are sealed, add eggs and toss around to coat the chicken in the eggs. Once egg is cooked, remove chicken and any egg and set aside on plate.
  • Heat a little more oil in the wok and add ginger, chili, garlic and stir fry until cooked. Add shallots and veggie noodles (carrot, sweet potato and zucchini) and gently toss.
  • Add all remaining ingredients, including chicken & egg, pour over sauce, stir gently to combine and cook until “noodles” are cooked but still firm.
  • Serve on a bed of cooked long rain brown rice and topped with extra coriander.