CARROT NOODLE PAD THAI


Pad thai is a comfort food I think we all can appreciate. Itโ€™s a dish I love so much I had to try out making a cleaner recipe for it. This recipe swaps out the typical noodles with carrot noodles, and I seriously prefer it this way now. The creamy peanut sauce on top will have you going for seconds… or thirds.

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In a large skillet, heat the oil over medium heat and add the carrot noodles. Once the carrot noodles have defrosted, add the bean sprouts, bell pepper, spices, green onions, garlic, and about half of the cilantro to the pan. Mix everything together and cook until peppers are tender.

Clear a space in the middle of the pan and crack the eggs into it. Scramble with a fork, let cook for a few minutes, and incorporate into the mixture.

Make the peanut sauce by combining all of the peanut sauce ingredients in a bowl or jar and mix well. Customize for desired thickness by adding more hot water if needed then pour on top of the carrot noodles and mix again.

Add in the cooked chicken then top with the remaining cilantro and the chopped peanuts. Serve immediately or store in the refrigerator for up to four days in an airtight container.


CARROT NOODLE PAD THAI

Recipe by Jenn Lueke
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Diet

Gluten-Free, Dairy-Free, Paleo

Ingredients

  • 1 tbsp avocado or olive oil

  • 1 package frozen carrot noodles

  • 1.5 cups bean sprouts

  • 1 bell pepper, diced

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 tsp ground ginger

  • 2 cloves garlic, minced

  • 3 green onions, chopped

  • 1/3 cup fresh cilantro, chopped

  • 2 eggs

  • 1 cup cooked chicken, cut into small pieces

  • 1/4 cup chopped peanuts

  • PEANUT SAUCE
  • 1/4 cup creamy peanut butter

  • 3 tbsp coconut aminos or soy sauce

  • 1 tbsp rice vinegar

  • 1 tsp chili garlic sauce

  • 1 tbsp honey

  • 2 tbsp boiling water

Directions

  • In a large skillet, heat the oil over medium heat and add the carrot noodles.
  • Once the carrot noodles have defrosted, add the bean sprouts, bell pepper, spices, green onions, garlic, and about half of the cilantro to the pan. Mix everything together and cook until peppers are tender.
  • Clear a space in the middle of the pan and crack the eggs into it. Scramble with a fork, let cook for a few minutes, and incorporate into the mixture.
  • Make the peanut sauce by combining all of the peanut sauce ingredients in a bowl or jar and mix well. Customize for desired thickness by adding more hot water if needed then pour on top of the carrot noodles and mix again.
  • Add in the cooked chicken then top with the remaining cilantro and the chopped peanuts. Serve immediately or store in the refrigerator for up to four days in an airtight container.

Notes

  • You can use spaghetti squash, zucchini noodles, rice noodles or ramen noodles for the recipe. Follow the same steps but cook the squash or zucchini noodles a bit longer in order to soak up all of the liquid. If using rice or ramen noodles, fully cook the noodles before adding at the same time as the bell pepper.

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