Recipe: Carrot Noodle Pad Thai

Gluten-free & dairy-free

Serves 2
Prep: 10 minutes 
Cook: 10 minutes

Ingredients:

2 large carrots
2 Tbsp coconut oil
1 cilantro stem, finely chopped (keep the leaves for garnish)
100 g boneless chicken thighs, sliced into small pieces (see tip below for vegan option)
½ tsp turmeric
1 egg (omit for vegan option)
1 cup green beans, cut to 1-inch long pieces
1 Tbsp coconut aminos or gluten-free soy sauce
1 Tbsp lime juice
¼ cup water
1 cup alfalfa sprouts or bean sprouts
¼ cup walnuts, chopped
¼ cup finely chopped green part of spring onion

To Make:

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 in 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 but still 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 crushed 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.

Recipe + Photo Credit: Janine Klinegal
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