Chicken Pad Thai
I love Pad Thai but now that I am eating Keto, it’s no more noodles for me. But OMG, when I tried my spiralizer for this recipe I thought who needs noodles, I have Zoodles!! This yummy sauce and fresh ingredients satisfied my craving for one of my favorite dishes. I think you will love it too!!!
_________________________
Per serving: Calories: 710; Total Fat: 34g; Protein: 90g; Cholesterol: 317mg; Carbohydrates: 13g; Fiber: 5g; Net carbs: 8g
Ingredients
- 1/8 tsp ground ginger
- 1/8 tsp garlic powder
- 1/8 tsp sea salt
- 2 lbs chicken tenders
- 2 tbls peanut oil
- 1/3 cup organic chicken broth
- 3 TBLS peanut butter
- 2 TBLS Tamari
- 1 TBLS rice vinegar
- 3 large eggs, lightly beaten
- 1/3 cup chopped scallion
- 2 garlic cloves, minced
- 1 tsp red pepper flakes
- 4 zucchini, spiralized
- 1/2 cup beans sprouts (fresh or canned)
- 1/2 cup crushed peanuts, for garnish
- 1 lime, cut into wedges, for garnish
Instructions
Instructions
1. In a medium bowl, mix the ginger, garlic powder, salt, and black pepper. Add the chicken tenders and toss until coated.
2. In a medium skillet or wok, heat the peanut oil over medium-high heat. When the oil is hot, add the chicken tenders and cook, turning once, until cooked through, about 3 minutes. Remove the chicken from the skillet and cut into 1/4" think slices. Set aside
3. Add the eggs to the skillet and scramble them for a minute. Remove the eggs from the skillet and set aside.
4. Reduce the heat under the skillet to medium-low and add the chicken broth, peanut butter, tamari, vinegar, scallion, garlic, and red pepper flakes. Stir well and cook 3 minutes
5. Add the chicken slices, zucchini noodles, scrambled eggs, and sprouts to the skillet. Toss to coat with the sauce, and cook for about 1 minute
6. Serve the pad thai garnished with the peanuts and lime wedges.
