Pad Thai Salad
Makes approximately: 4 servings
Total time: 20mins
Who doesn’t love a good pad thai? This light version is made konjac noodles. You could use kelp noodles instead which are a great source of iodine. Both are low carb which is handy if you are trying to reduce the energy density of a meal. The peanut sauce is the star of this recipe (but could easily be swapped for almond, tahini or cashew). Serve with a nice large salad.
INGREDIENTS
- 340g konjac noodles
- 4 tablespoons coconut aminos
- 400g chicken breast or thighs
- Salt and pepper
- 1 cup white cabbage, finely sliced
- 1 cup bean sprouts
- 2 carrots, julienned
- 1 cup cucumber, julienned
- 1 red capsicum, finely sliced
- 2 spring onions, finely sliced
- ½ cup chopped coriander
- Sauce ingredients:
- 1/3 cup peanut butter
- Zest and juice of 1 lime
- 2 tablespoon coconut aminos
- 2 cloves garlic
- 2 pitted dates
- 2cm fresh ginger, grated
- Salt
- ¼ teaspoon chilli powder (optional)
METHOD
- Prepare noodles according to packet and marinate with 2 tablespoon aminos for 10 minutes.
- Prepare chicken, sliced into bite sized pieces and fry in pan until golden, drizzle 2 tablespoon coconut aminos on top.
- Blitz all sauce ingredients together in blender until smooth and creamy, adding about ½ cup water to desired consistency.
- Place chicken, noodles and veges in bowl, add sauce and mix until well combine.
- Top with extra nuts of your choice, fresh chilli or herbs.
- Serve with a lovely green salad and enjoy.