Low-carb chicken Pad Thai

Nutrition content per serve

Energy: 322 calories (1484 kJ) | Protein: 36g | Carb: 6.6g | Sugar: 4.0g | Total fat: 15.4g | Sat fat: 3.6g | Fibre: 6.8g | Serves 4 | Total: 30mins (prep: 10mins; cook: 20mins)

* Approximate values from Xyris Foodworks software

Ingredients:

Sauce

• 3 tbsp fish sauce
• 1 tbsp white rice (wine) vinegar
• 1 tbsp sambal oelek (chili paste)
• 1 tbsp peanut butter
• 1 tbsp soy sauce
• 2 tbsp lime juice, fresh or bottled

Pad Thai

• 1 pack Chang’s Super Lo-cal (konjac) noodles (390g)
• 450g chicken breast, diced into small cubes
• 2 eggs, beaten
• 2 cloves of garlic, minced (or 2 tsp minced garlic)
• 3 spring onions, finely chopped
• 3 tsp extra virgin olive oil (EVOO), for cooking
• Salt and pepper, to season
  
  

Garnish

• 1 cup bean sprouts
• 4 tb peanuts, chopped
• Fresh coriander, chopped
• Dried red chilli flakes
• 1 lime, sliced into quarters

Method:

1. Mix all sauce ingredients together until well combined and set aside.
2. Drain and run hot water over konjac noodles for about 2 minutes and set aside.
3. Season diced chicken with salt and pepper, minced garlic and sambal oelek.
4. Heat a wok or large frying pan to a medium high heat with a tablespoon of EVOO. Add the chicken and sauce and stir fry until cooked through. Remove from pan and set aside in a large bowl.
5. Add a splash of EVOO to the frying pan and pour in the beaten eggs. Allow to firm slightly in a thin omelette before moving around with a spatula very slightly to break the egg up, creating chunks of cooked egg.
6. Remove from pan and set aside in a small bowl. Alternatively, you can create a very thin egg crepe and slice into strips.
7. Add another splash of EVOO to the pan and add the konjac noodles, sautéing on a medium heat until warm.
8. Add the sauce, chopped spring onions and konjac noodles to the large bowl of chicken and mix through gently until combined.
9. Return all ingredients to the hot pan and cook on a medium heat, only until the dish has been heated through. Remove from the heat and gently fold through the egg.
10. Distribute evenly into four bowls and top each serving with bean sprouts, chopped peanuts, a sprinkle of chopped coriander, chilli flakes, and a wedge of lime to taste. Enjoy!

Why it's good for you:

All information contained in this article has been prepared by CBHS health professionals and is intended for general information purposes only. The information provided should not be relied upon as medical advice and does not supersede or replace a consultation with a suitably qualified healthcare professional.