Keto Chicken Pad Thai
Serves: 4
GF DF RSF LC
Ingredients:
FOR THE LOW-CARB SAUCE
2 tablespoons LAKANTO Golden Malt Flavoured Syrup
2 tablespoons sugar-free fish sauce
2 tablespoons coconut aminos
2 tablespoons lime juice
1 tablespoon smooth or crunchy peanut butter
1 tablespoon rice wine vinegar
1 tablespoon chilli paste
FOR THE PAD THAI BASE
2 garlic cloves, finely chopped
1 teaspoon fresh ginger, minced
1 tablespoon chilli paste
4 spring onions, thinly sliced, whites and greens separated
500 g free-range chicken breast, diced into even-sized cubes
500 g konjac noodles
2 free-range eggs, beaten
1 cup bean sprouts
1/4 cup peanuts, toasted, roughly chopped
1/4 bunch fresh coriander leaves
1 tablespoon extra virgin olive oil
Lime cheek, to serve
Method:
Get started on your low-carb Pad Thai sauce by whisking the ingredients in a bowl until well combined and smooth.
For your Pad Thai base, heat a large high-rimmed fry pan or wok over medium heat and add the extra virgin olive oil. Add the garlic and ginger, and cook stirring for 2-3 minutes until softened and aromatic. Add in the white parts of the spring onion and a tablespoon of chilli paste and continue to cook, stirring, for 1-2 minutes or until the onions have softened. Add the diced chicken to the pan and cook for 5-6 minutes, browning all sides, and tossing through the flavours.
Whilst your chicken cooks through. It's a good time to whisk your eggs and drain and rinse your konjac noodles.
Once your chicken is cooked through, remove from the pan onto a plate next to the stove. Add the noodles to the pan and cook for 5 minutes until firm. Once cooked, pour the beaten egg into the noodles and toss in the pan, stir-frying for 2-3 minutes until the eggs are scrambled.
Add the chicken, low-carb sauce and bean sprouts to the pan and continue to cook, tossing and turning for 1-2 minutes until well combined and all over flavour coverage.
Serve on a large sharing platter with green onion slices, toasted peanuts, fresh coriander and some lime cheeks to squeeze.
