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PAD THAI – pad thai
Stav Kogan

PAD THAI

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breast
  • 2 tbsp coconut aminos
  • 2 garlic cloves, minced
  • 1 tsp grated fresh ginger
  • 1 to 2 tablespoons almond butter
  • 1 tbsp freshly squeezed lime juice, plus 4 lime wedges for garnish
  • 2 tsp fish sauce
  • ¼ to ½ teaspoon red pepper flakes
  • 2 large zucchini, spiralized or julienned into noodles
  • 1 cup bean sprouts
  • ⅓ cup slivered almonds
  • 2 to 3 tablespoons chopped fresh cilantro, for garnish

Method
 

  1. In a large pot of water over high heat, boil or steam the chicken breasts for about 15 minutes, or until they’re cooked through.
  2. Pat dry and slice into bite-size pieces.
  3. In a large bowl, mix the coconut aminos, garlic, ginger, almond butter, lime juice, fish sauce, and red pepper flakes.
  4. Set aside.
  5. In a large skillet over medium-low heat, gently sauté the zucchini noodles for 2 to 3 minutes, or until they just start to become tender.
  6. Remove from the heat, and mix in with the pad thai sauce.
  7. Stir in the chicken, and serve topped with bean sprouts, almonds, cilantro, and a wedge of lime.

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