Since beginning my low carb journey, this has been one of my favorite recipes. It is easy and delicious! It has just enough kick combined with the creamy peanut butter and sweet lime flavor. The best part is that it replaces the noodles with a healthy serving of vegetables.
Low Carb Chicken Pad Thai (click on the title for a printable recipe)
1 1/2 lb. chicken meat, cut into 1″ chunks
4-5 T. coconut oil
5 cloves garlic, pressed or finely chopped
1 t. minced ginger
1 (12 oz) bag of broccoli slaw
2 medium carrots, cut into julienne strips (I just use matchstick carrots)
2 T. peanut butter
4 T. soy sauce
2 T. rice wine vinegar
1 T. Swerve (or your favorite low carb sweetener)
juice of 1/2 lime
1 T. sriracha sauce
5 T. fresh cilantro, chopped
4-5 green onions, finely chopped
3 T. peanuts, chopped
Mix sauce ingredients and set aside.
Heat wok or large, deep skillet over medium-high heat. Add oil, ginger and garlic. Cook about 1 minute.
Add chicken and cook 2-3 minutes, stirring frequently, until lightly browned. Add sauce, cook at a rapid simmer until chicken is cooked through, 5-8 minutes.
Add broccoli slaw and carrots. Cook, stirring frequently, until soft but still firm, 3-4 minutes.
Toss or garnish with cilantro, green onions and peanuts.
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