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Carrot Noodle Pad Thai

Carrot Noodle Pad Thai

This flavourful Thai-inspired dish helps improve constipation and alleviate gastrointestinal distress. What’s more, it takesless than 20 minutes to make!
Recipe + Photo Credit: Janine Klinegal
Facebook:www.facebook.com/joynesshealth
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2 servings
Course: Main Course, Salad
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Wash and peel the carrots, then continue peeling the carrots into long strips/noodles. Put them aside.
  2. 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.
  3. Crack the egg straight into the pan (if using), and let it cook for a minute before stirring.
  4. 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.
  5. 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.

Notes

Bonus Tip: You can replace the chicken with a cup of diced tofu or tempeh.