Dairy Free
Gluten & Grain Free
Egg Free
Egg can be omitted to make egg free.
Nut Free
Low Disaccharide
Check your tolerance to chilli and bean sprouts.
Great healthy version of Pad Thai, with an additional chicken option.
Serves: 4
Prep time: 20 mins
Cooking time: 10-12 mins
Ingredients
- 4 chicken thighs, thinly sliced (or omit)
- 1 tsp salt
- 1/4 tsp ground black pepper
- 2 medium zucchini, spiralled
- 1/4 cup coconut oil
- 3 cloves garlic, crushed
- 2 tsp ginger, grated
- 2 sticks celery, finely sliced
- 4 spring onions, finely sliced
- 2 cups bean sprouts
- 2 eggs (optional)
SAUCE
- 2 tbsp rice vinegar
- 2 tbsp fish sauce (or gluten free soy)
- 2 tbsp tomato paste
- 1/2-3/4 tsp cayenne pepper
- 1 long red chilli, finely sliced
- juice of 1/2 lime
GARNISH
- coriander leaves, finely chopped
Method
- Place all sauce ingredients into blender and blend for 20-30 seconds. Set aside.
- Into large pan, add half the coconut oil and heat medium-high.
- Add spiralled zucchini noodles, and cook for 3-5 minutes, stirring with tongs, until just cooked, and remove from pan and set aside. (Keep juice with it)
- Clean pan and heat remaining oil, add garlic and ginger and cook for 1-2 minutes.
- Add celery and spring onions and cook for 3 minutes, until tender.
- Add eggs here if using, and stir until cooked.
- Add zucchini noodles (keeping the liquid), bean sprouts and sauce and cook 3 minutes while stirring.
- Using tongs, remove the noodle mixture into a bowl, reserving the liquid in the pan.
- Heat pan until hot and add salt, pepper and sliced chicken pieces, cook, turning after 1-2 minutes each side.
- Serve Pad Thai Zucchini Noodles with chicken next to or on top of it, or omit the chicken and just serve the vegetables.
- Garnish with chopped coriander.
Notes
- This dish can be egg free by just omitting the eggs.
- Also the chicken is an extra, and can easily be left out.
