FINALLY! :) I have this incredible Thai place back home that I am beyond obsessed with! My family has gone there since I was really little and no one can come close to their food. I crave it weekly and every time I'm home, go there as much as I can. Last time I went home they added a "low carb" option of Pad Thai noodles, which just made me fall even more in love with them. Pad Thai is a common very yummy Thai dish, but typically made with rice noodles that pack up the sugar intake, which if you've been a follower of my website, most of you know what that leads to.... so I tried to craft my own. Bean thread noodles are my new best friend and just as delicious :) Hope you love it!
WHAT YOU NEED:
1 hormone free, vegetarian fed chicken breast1/2 teaspoon ground dried chili pepper- 1 organic vegetarian fed egg
- 4 teaspoons fish sauce
- 3 cloves minced garlic
- 1/2 lime
- 1 & 1/2 tablespoon xylitol
- 2 teaspoons tamarind paste
- 1/2-3/4 package of bean thread
- 2 tablespoon grapeseed oil
- 1 minced shallot
2 tablespoons natural peanut butter (JUST peanuts, check the label)
2 tablespoons peanuts - green onion
1-1/3 cup bean sprouts (optional)
INSTRUCTIONS:
Soak bean threads for 15 minutes in purified water. Boil until tender, drain and put aside. Coat bottom of wok or frying pan with grapeseed oil, chop peanuts and saute until they begin to brown. Mince and shallot and garlic and add in. Slice chicken into very think pieces and once onion and garlic begin to brown, add chicken. In a side bowl, mix 2 tablespoons of peanut butter with 1 tablespoon purified water. Add in fish oil, tamarind paste, xylitol and chili pepper. Stir sauce into chicken. fold in noodles until completely coated. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Chop green onion and add in or use as a garnish, squeeze lime over top and serve :) Makes about 2 servings.
