I love Thai food! But some dishes are heavy with refined starch (in the noodles) that can create inflammation in the body resulting in unwanted symptoms such as aches, pains, digestive issues and weight gain.
This recipe uses carrots in place of the traditional noodles giving it a delicious and healthy twist!
Not only that, but it is also part of the 2020 From Scratch e-cookbook raising money for Thrive charity. Thanks to Janine Klinegal for creating and sharing this recipe!
Carrot Noodle Pad Thai
- 2 carrots large
- 2 tbsp coconut oil
- 1 stem cilantro finely chopped, keep the leaves for garnish
- 100 g boneless chicken thighs sliced into small pieces (see tip below for vegan option)
- 1/2 tsp turmeric
- 1 egg omit for vegan option
- 1 cup green beans cut into 1-inch long pieces
- 1 Tbsp coconut aminos or gluten-free soy sauce
- 1 Tbsp lime juice
- 1/4 cup water
- 1 cup alfalfa sprouts or bean sprouts
- 1/4 cup walnuts chopped
- 1/4 cup finely chopped green part of spring onion
- Wash and peel the carrots, then continue peeling the carrots into long strips/noodles. Put them aside.
- Heat the oil in a medium-sized pan over medium-high heat. Add the chopped cilantro stem, followed by the chicken. Stir and cook for about 3 minutes, until the chicken is no longer pink. Add the turmeric, mix well, and let the chicken cook until golden-brown, about 3 minutes.
- Crack the egg straight into the pan (if using), and let it cook for a minute before stirring.
- Add in the green beans, carrot noodles, coconut aminos, lime juice, water, and stir well. Let the carrot and beans soften a little bit butstill have a crunchy texture, about 2 minutes or until the water has evaporated. Taste and add more coconut aminos or lime juice as needed.
- Add the alfalfa sprouts, mix, and cook for 2 minutes, then add chopped walnuts, spring onion, and mix together. Turn the heat off. Serve immediately with cilantro leaves for garnish.