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–+ servings

WILDFIT PAD THAI

Thai food may be one of your busy work night take out options, but you might also experience the guilt and indigestion that goes with eating greasy, sugar and chemical laden food. The solution is here! A delicious Spring Approved Pad Thai that is ready in less than a half hour and packs major nutrition. Heavy and rich enough to feel like a full meal and an excellent meal prep staple to add to the rotation.
3.86 from 7 votes
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Course Dinner, Lunch
Servings 4

Ingredients
  

  • 1 1/2 Tbsp. Garlic crushed
  • 1 Tbsp. Ginger grated
  • 1 Lime
  • 1 cup Sprouts
  • 2 large Eggs
  • 3 medium Green onions Diced
  • 4 Zucchini
  • 1 lb. Cooked Chicken
  • 3 Tbsp. Cilantro chopped
  • 2 Tbsp. Avocado Oil
  • 2 Tbsp. Almonds chopped
  • 1 1/2 Tbsp. Sugar-free Tomato Paste
  • 2 1/2 Tbsp. Coconut Aminos
  • 1/2 Tbsp. Fish Sauce
  • Hot Sauce Or Red Pepper Flakes To Taste
  • 1 Tbsp. Almond Butter
  • 1 tsp. Apple Cider Vinegar

Instructions
 

  • Spiralize the zucchini noodles, or alternatively, use a veg peeler or other tool to create long noodles with it.
  • In a colander, add the zucchini noodles and sprinkle 1 Tbsp of salt over them, tossing to coat. Allow noodles to drain excess water for 30 minutes.
  • Mix together all of the sauce ingredients together in a blender. Blend well, set aside so the flavours can meld.
  • Use leftover chicken meat (approx 1 lb. or 2 cups) or make meat fresh by heat 2 Tbsp. olive oil in a pan over medium-high heat. Once the pan is hot, add the chicken to create a sear. Flip chicken pieces over to sear the other side, cooking 5-7 minutes until done. Remove from pan.
  • Pick up zucchini noodles and squeeze to remove excess water. Blot dry with a clean dish towel.
  • In the same pan, add the zucchini noodles and dry fry them for 2 minutes to firm them up a bit.
  • Reduce heat and scramble 2 eggs into the noodles.
  • Add the sauce, chicken (including oil) and green onion to the noodles. Let this cook down for about 5 minutes depending on thickness you want.
  • Garnish with cilantro and bean sprouts, stir in to combine. Serve with a slice of lemon or lime, sprouts , cilantro leaves and chopped nuts.
Keyword Fall, Spring, Summer
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