Pad thaï chicken
Great low carb pad thai
Ingredients
- 4 tbsp. fish sauce
- 4 tbsp. Soy sauce or Braggs
- 2 tbsp. maple syrup
- 6 tbsp. lime juice
- Pad thai
- 4 tbsp. coconut oil or avocado or olive
- 4 eggs
- 250 g chicken breast cut into thin slices
- 2 carrots zoodles
- 3 zucchinis zoodles or Asian egg noodle or shirataki noodle
- 1 cup bean sprouts
- Garnish
- 2 tbsp. fresh mint
- 3 tbsp. roasted peanuts
- 1 optional bird pepper
- 2 green onions
- 4 lime
Instructions
- Mix together the ingredients of the sauce
- Make carrot and zucchini noodles or cook egg noodles and set aside
- Fry in a pan a little avocado oil or coconut and add the chicken, browning it for 3-5 minutes to brown a little. Put the chicken on one side of the pan.
- Put the lightly beaten eggs in the pan next to the chicken and sauté 1 to 2 minutes
- Add the egg and chicken sauce and mix well. Add the sprouts, carrots and zucchini and cook for 2-3 minutes
- Serve with fresh mint, grilled peanuts, green onions and lime.
Notes
Serve with fresh mint, grilled peanuts, green onions and lime.