This was my first time making Pad Thai, and I did’nt have time to make fresh sauce with tamarind, so i just bought the sauce and make everything else fresh.
I used my new spirolizer to make zucchini noodles.
Cooking the Pad Thai is very quick, so make sure you have everything laid out beforehand.
Once the chicken is cooked, put it to the side and heat up the zucchini and onion.
Push the veggies to the side, and scramble the egg.
Add the sauce, half the bean sprouts, half the peanuts, half the garlic, soy sauce, rice vinegar and chicken.
Mix together and Garnish with peanuts, lime, garlic and cilantro.
Grain-Free Chicken Pad Thai
- 3 chicken breasts cut into small nuggets
- 1/2 cup chopped cilantro
- 4-5 roasted garlic, chopped
- 2 cups bean sprouts
- 1 onion
- 3/4 cup peanuts
- 2 pad thai sauce packets
- soy sauce and rice vinegar
- 3 eggs
- 2 large zucchini