CARROT NOODLE PAD THAI


Pad thai is a comfort food I think we all can appreciate. It’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.

Serves 4

Everything that you’ll need:

For the main dish:

  • 4 boneless chicken thighs,
  • 1 tbsp olive oil
  • 1 tbsp coconut oil
  • 1 package carrot noodles (I used Trader Joe’s frozen carrot noodles)
  • 1 package fresh bean sprouts
  • 1 red pepper, diced
  • 3 green onions, chopped
  • 1 bunch fresh cilantro, chopped
  • 3 cloves garlic, minced
  • 2 eggs
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1/2 tsp red pepper flakes
  • 1/4 cup chopped peanuts

For the sauce:

  • 1/2 cup peanut butter, melted
  • 2 tbsp soy sauce (or coconut aminos)
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1/4 cup hot water
  • 1 tsp garlic chile sauce
  • 1 tsp honey

Preheat oven to 375 degrees. Season chicken thighs with salt and pepper and put on a baking sheet with a drizzle of olive oil. Bake for approximately 25 minutes while beginning next steps, including the chopping of all vegetables.

On a large skillet, add a tablespoon of olive oil and a tablespoon of coconut oil on medium heat. Add your carrot noodles as well. Once the carrot noodles have defrosted (if frozen) and cooked for a few minutes, add your bean sprouts, diced pepper, chopped green onions, garlic, and about half of the cilantro to the pan. Mix everything together and cover for 5-10 minutes.

While that cooks, make the peanut sauce. Simply combine all of the ingredients into a bowl or jar and mix well. Customize for desired thickness by adding more hot water or more peanut butter.

Clear a space in the middle of your pan and crack the two eggs into it. Scramble with a fork and incorporate into the mixture.

Remove the chicken thighs from the oven and cut into small pieces. Add the mixture along with the peanut sauce, salt, pepper, and red pepper flakes. You may not need to use all of the sauce. Top it off with cilantro and chopped peanuts.

Once everything is mixed, portion into bowls, top with additional cilantro and chopped peanuts, and enjoy!


CARROT NOODLE PAD THAI

Serves 4

Ingredients:

For the main dish:

  • 4 boneless chicken thighs,
  • 1 tbsp olive oil
  • 1 tbsp coconut oil
  • 1 package carrot noodles (I used Trader Joe’s frozen carrot noodles)
  • 1 package fresh bean sprouts
  • 1 red pepper, diced
  • 3 green onions, chopped
  • 1 bunch fresh cilantro, chopped
  • 3 cloves garlic, minced
  • 2 eggs
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1/2 tsp red pepper flakes
  • 1/4 cup chopped peanuts

For the sauce:

  • 1/2 cup peanut butter, melted
  • 2 tbsp soy sauce (or coconut aminos)
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1/4 cup hot water
  • 1 tsp garlic chile sauce
  • 1 tsp honey

Instructions:

  1. Preheat oven to 375 degrees. Season chicken thighs with salt and pepper and put on a baking sheet with a drizzle of olive oil. Bake for approximately 25 minutes while beginning next steps.
  2. On a large skillet, add a tablespoon of olive oil and a tablespoon of coconut oil on medium heat. Add your carrot noodles as well.
  3. Once the carrot noodles have defrosted (if frozen) and cooked for a few minutes, add your bean sprouts, diced pepper, chopped green onions, garlic, and about half of the cilantro to the pan. Mix everything together and cover for 5-10 minutes.
  4. While that cooks, make the peanut sauce. Simply combine all of the ingredients into a bowl or jar and mix well. Customize for desired thickness by adding more hot water or more peanut butter.
  5. Clear a space in the middle of your pan and crack the two eggs into it. Scramble with a fork and incorporate into the mixture.
  6. Remove the chicken thighs from the oven and cut into small pieces. Add the mixture along with the peanut sauce, salt, pepper, and red pepper flakes. You may not need to use all of the sauce.
  7. Once everything is mixed, portion into bowls and top with cilantro and chopped peanuts. Serves 4.