I LOOOOOOOVVEE Pad Thai but between the sugar, salt & MSG that is usually strategically hidden in its deliciousness, we are no longer best of friends….. Until now. Guess what I got, guess what I got?? Go on? Guess?! You can’t? Ok, I’ll tell you!! COCONUT AMINOS!! Thank you, thank you, thank you Mammoth Kitchen for my very special “sneak preview” delivery! It was so fresh off the boat that it didn’t even have a cool Mammoth label yet! You will be able to get yours from their ONLINE SHOP soon! Until then, check this out and drool!!
Why Coconut Aminos? It is a Paleo alternative to soy sauce, made from the sap of the coconut tree, it has a much higher amino acid profile than soy sauce (amino acids help repair and rebuild muscle tissue), is lower in sodium AND is obviously a non-soy product. Why no soy? Read more about the dangers of soy HERE. ** This is not the same as “liquid Aminos” that is soy-based.
1 carrot “noodled” with your Veggie Twister or grated if you don’t have one
4 zucchini “noodled” or cut into long thin strips like a noodle
1 cup bean sprouts
1/4 cup Coconut Aminos (you can use soy sauce but try a salt reduced version)
2 tbs nut butter (whatever type you like)
1 tsp fish sauce
1-2 tbs honey or maple syrup
1/4 cup lime juice
1 chilli, finely chopped
2 cloves garlic, crushed
1 tsp fresh grated ginger
1 cup chopped coriander
2 eggs, lightly whisked
2 chicken breasts, cubed
4 eshallots/spring onions, chopped finely
1 tbs coconut oil for cooking
In a jug mix, Coconut Aminos, honey, nut butter, lime juice and fish sauce. Whisk well until it is “saucey”, it will probably stay a bit chunky.
In your wok, heat the coconut oil and add the chicken cubes. Stir fry until they are sealed, toss in eggs and toss around to coat the chicken in the eggs. Once egg is cooked, remove chicken and any egg and set aside. Heat a little more oil in the wok and add ginger, chilli, garlic and stir fry until cooked. Add eshallots and veggie noodles (carrot and zucchini) and gently toss. Add all remaining ingredients, including chicken & egg, pour over sauce, stir gently to combine and cook until “noodles” are cooked but still firm.1