Chicken Pad Thai with Shirataki Noodles
Serves 4
Prep+cook time: 45 minutes
INGREDIENTS
4 servings of organic, pasture raised chicken breast, cut into thin strips
1 head of broccoli, cut into florets
1 head of cauliflower, cut into florets
1 cup of brussel sprouts, trimmed and halved
1 eggplant, chopped into quarters
1 bag of Shirataki Wonder Noodles (Fettuccine)
4 stems of scallions
White sesame seeds
Sauce:
4 tbsp low sodium soy sauce (or 3 tbsp soy sauce, 1 tbsp coconut aminos)
2 tbsp siracha
3 cloves garlic, minced
2 tbsp PB2
1 tbsp water
1 1/2 tbsp sesame oil
STEPS
Preheat oven to 400F convection bake. When ready, place brussel sprouts and eggplant in the oven to roast for 30-40 minutes.
Shirataki Noodles: Drain the water from the bag and rinse with cold water. Add to boiling water and let cook for 2-3 minutes. Drain water again. Add to a non-oiled skillet and let cook for another 10 minutes, stirring occasionally. Set aside when ready.
Chicken: Heat a skillet and add a tablespoon of ghee or coconut oil. When melted, spread out chicken strips throughout the pan. Let cook for 5 minutes, then flip and cook for another 5 minutes (or until cooked through). Set aside when ready.
Sauteed veggies: Heat up wok on medium high heat and add ghee or coconut oil. Add scallions, cauliflower and broccoli and let cook for 15 minutes, stirring occasionally.
Sauce: Mix all ingredients together and set aside.
Combine sauteed veggies, roasted veggies, chicken, and shirataki noodles in the wok. Pour sauce over everything and mix well until sauce is evenly distributed throughout.
Finish with white sesame seeds and serve.