No Noodle Pad Thai

  • Serves: 2
  • Calories: 638
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Ingredients

  • 2 tbsp Sesame oil
  • 2 Small sweet potato, peeled and spiralized
  • 1 cup Shredded carrots
  • 2 Eggs
  • 1/2 cup Cilantro, chopped
  • 2 Scallion, thinly sliced
  • 2 Lime wedges
  • 1 cup Pad thai dressing
  • 1/2 cup Slivered almonds
  • 2 cups Shredded chicken breast

Pad Thai Dresing

  • 3/4 cup Almond butter
  • 1/2 cup Coconut milk
  • 3 tbsp Raw honey
  • 1 tbsp Toasted sesame oil
  • 1 tbsp Coconut aminos or tamari
  • 1 Clove garlic, crushed
  • 1 tsp Grated ginger
  • 1 tbsp White vinegar
  • 1/2 Lime, juiced
  • 1 tsp Red curry paste
  • 1/2 tsp Salt

Method

Pad Thai Dressing

In a blender or food processor, blend all ingredients listed above until smooth. Place in an airtight container and store in the fridge for up to two weeks.

No-Noodle Chicken Pad Thai

  1. In a large skillet, warm the sesame oil over medium heat. Add the sweet potato and carrot and toss until coated. Continue cooking over medium heat for 5 minutes, stirring often.

  2. In a small bowl, whisk the egg. Using a spoon move the noodles to the side to create a “hole” in the center of the sweet potatoes. Gently pour the whisked egg into the hole. Allow to set for 30 seconds, then gently stir the egg until cooked through, about one minute. Combine the egg, with the vegetable noodles.

  3. Add chicken and Pad Thai Dressing to the vegetable noodle mixture. Serve hot topped with cilantro, scallions, slivered almonds and lime wedge.