Monday, February 27, 2017

Zoodle Pad Thai

Zoodle Pad Thai
Servings: 4

For the chicken:
1 lb boneless, skinless chicken breasts, cooked (we sous vide them), and chopped into bite-sized pieces
1 Tbsp. coconut aminos
1 Tbsp. fish sauce
1 clove garlic, minced
2 Tbsp. almond butter

For the sauce:
2 Tbsp. coconut aminos
2 garlic cloves
1 tsp. fresh ginger, grated
2 Tbsp. almond butter
Juice from one lime
2 tsp. fish sauce
1/2 tsp. red pepper flakes

2 large zucchini, spiralized
2 carrots, spiralized and cut into smaller pieces
1/3 c. slivered almonds
1/4 c. chopped cilantro
Lime wedges


Put your chicken in a bag with the rest of the chicken ingredients and marinate for about 30 minutes while you prepare the rest of the meal.

In a large bowl, mix the sauce ingredients: coconut aminos, garlic, ginger, almond butter, lime juice, fish sauce, and red pepper flakes. Set aside.

Divide your zucchini among serving dishes. Top with the chicken (shake off extra marinade), carrots, almonds, and cilantro , and drizzle on 1 to 2 Tbsp. sauce before serving with a wedge of lime.

Notes: This is one of those dishes that we thought would be weird, but it was delicious. We served it room temperature and that was perfect. Really excellent.

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