Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Low-Carb Pad Thai

by Mercedes Sandoval and Karlee Rotoly

Inspired by savorysweetlife.com

Ingredients

for 6 servings

  • 2 small zucchinis
  • 1 medium sweet potato, peeled
  • 1 daikon radish, 6 inch (15 cm), peeled
  • 2 tablespoons
    brown sugar
  • 2 tablespoons
    fish sauce
  • 2 tablespoons
    tamarind paste, or lime juice
  • 6 cloves garlic, minced, divided
  • ¼ cup
    water (60 mL)
  • coconut oil, to taste
  • 1 lb
    boneless, skinless chicken thighs, sliced (455 g)
  • 1 medium shallot, thinly sliced
  • 2 teaspoons
    chili paste, or 1 diced jalapeño
  • ⅓ cup
    roasted peanut, plus more for garnish (40 g)
  • ½ cup
    bean sprout, plus more for garnish (50 g)
  • ¼ cup
    fresh cilantro leaves, plus more for garnish (10 g)
  • lime wedge, for garnish

Advertisement

Preparation

  1. Trim the ends of the zucchini, then use a vegetable peeler to peel into thin, flat noodles. Repeat with the sweet potato and daikon radish. Set aside.
  2. In a wok or large pan over medium-high heat, combine the brown sugar, fish sauce, tamarind paste, 3 cloves of garlic, and the water. Cook until the sugar has dissolved and the sauce is slightly thickened, about 3 minutes. Remove the pan from the heat and transfer the pad thai sauce to a bowl until ready to use. Wipe out the pan.
  3. Heat a drizzle of coconut oil in the same pan over medium-high heat. Add the chicken thighs and cook for 4 minutes on each side, until browned and cooked through. Remove the chicken from the pan and set aside.
  4. Add a bit more coconut oil to the pan, if needed, then add the shallot, chili paste, and remaining 3 cloves of garlic. Cook until the shallots are softened and the aromatics are fragrant, 2 minutes.
  5. Add the peanuts and bean sprouts, and cook for 1 minute, until the sprouts are softened. Add half of the reserved pad thai sauce and cook until thickened, 3 minutes.
  6. Add the vegetable noodles and chicken, and stir to coat with the sauce, adding more as needed. Add the cilantro, toss, and cook for 30-60 seconds, until the noodles are just warmed through but not soggy.
  7. Serve immediately garnished with more cilantro, bean sprouts, peanuts, and lime wedges.
  8. Calories: 270 Total fat: 13 grams Sodium: 758 grams Total carbs: 19 grams Dietary fiber: 3 grams Sugars: 11 grams Protein: 23 grams
  9. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this