Courgette & Chicken Pad Thai

Pad Thai served in the streets of Bangkok is hard to beat. I think it’s a combination of the old seasoned wok used to quickly flash fry the noodles with pungent fish sauce and zingy lime.

This Courgette & Chicken Pad Thai is my attempt at recreating the classic Thai street food while adjusting the ingredients to fit with my Strong For Life diet principles of using low carb and anti-inflammatory foods.

The ingredients below should make a filling lunch or dinner for two.

Ingredients

1 tablespoon of coconut oil

2 organic chicken breasts, sliced in half and then chopped into cubes.

1 large onion, finely sliced

1 red chilli, finely sliced

300g of bean sprouts

2 medium sized courgettes, spiralised

2 medium sized carrots, spiralised

juice of 1 lime

2 tablespoons of apple cider vinegar

2 tablespoons of soy sauce

1 lime cut into quarters to garnish

1 large handful of cashew nuts, crushed to use as a garnish

Method

Heat a frying pan or wok over a medium heat with the coconut oil.

While the pan is heating use a spiraliser to prepare the courgette and carrots as if they were noodles. If you don’t have a spiraliser you can use a julienne peeler.

Add the chopped chicken to the pan and fry until lightly browned. Then add the onion and chili and fry for another 5 minutes.

Next add the beansprouts, and fry for a minute, then add the spiralised courgette and carrot, and stir in with the other ingredients allowing to fry for another five minutes.

finally squeeze in the lime, and pour in the apple cider vinegar and soy sauce.

Fry for a few more minutes and while doing so you can crush and grind the cashew nuts in a pestle and mortar.

Serve and garnish with the crushed cashews and lime wedges. I think Pad Thai has to be eaten with chopsticks!!