Pad Thai
Serves - 2
Courgettes make the perfect noodle replacement for this delicious Thai dish packed with vegetables.
I created this dish without the tamarind of a traditional recipe or the egg. I’ve also added Thai basil which has such an amazingly fragrant flavour.
Fish sauce or nam pla is made from the fermenting fish or krill with sea salt for up to 2 years. It’s quite high in sodium, so reduce the quantity if this is a problem for you. The flavour makes this dish taste authentically Southeast Asian.
I find cooking chicken on skewers keeps it much more succulent. You can obviously have this dish without the chicken if you just want veg.
Nutrition per serving
Fat: 18 g
Carbs: 43 g / Fibre: 9 g (Net Carbs: 32 g)
Protein: 37 g
Ingredients
2 T tamari
4 T fish sauce
2 T nut butter
3 garlic cloves
25 g holy basil or coriander
1 T coconut oil
1 red onion
1 courgette
100 g bamboo shoots
100 g water chestnuts
50 g broccoli spears
100 g fine beans or mange tout
1 red pepper
2 chicken breasts (optional)
1 T tamari (optional)
1 t coconut oil (optional)
2 t chilli flakes
lime wedges
Method
In a food processor add garlic, holy basil or coriander, tamari, and fish sauce and blend to a paste.
Mix in nut butter.
Cut chicken breast into smaller pieces and marinate in tamari, before skewering.
Heat some coconut oil in a large pan.
Slice onion and add to the pan, cook till slightly coloured.
Chop fine beans or mange tout, red pepper and broccoli into bite sized pieces and add to the pan - cook for 10 mins.
Spiralise courgette.
Add spiralised courgette, bean sprouts, water chestnuts and cook till courgette noodles soften.
Heat a small amount of coconut oil in another pan and add chicken skewers.
Cook chicken for around 15 mins or until golden on all sides.
Divide vegetables between bowls, sprinkle with chilli flakes and serve with chicken skewers and wedges of lime.