Lower Carb Pad Thai Dinner Lunch Print this recipe Details Serves: 2Number of ingredients: 17To prep: 10 minutesTo cook: 10-15 minutesDifficulty: Easy Nutrition per servingKilojoules: 1642Calories: 393Protein: 32.8gFat: 23.1gSaturated Fat: 5.1gCarbohydrates : 11.9gCarbohydrates per 100g: 2.73gFibre: 7.21gSodium: 483mgPotassium: 877mg Ingredients 120g Qetoe low carb noodles 200g (7 oz) chicken thigh, fat trimmed and sliced* 2 eggs, lightly beaten 1 cup bean sprouts 1 small red capsicum, thinly sliced 2 spring onions, chopped 1 small carrot, julienned or shredded 2 teaspoons sesame oil Sauce 1 teaspoon reduced salt tamari ½ teaspoon fish sauce 1 tablespoon 100% natural peanut butter 1 tablespoon lime juice ½ teaspoon chili flakes (optional, for heat) 1 tbsp water Garnish 1 tablespoon roasted peanuts, crushed ¼ cup fresh coriander, chopped 2 lime wedges Method Prepare Qetoe noodles as per instructions, drain and set aside. Sauce: in a small bowl, whisk together all sauce ingredients until smooth. Set aside. In a wok or large non-stick fry pan, heat 1 teaspoon sesame oil. Cook chicken and stir fry for 2 minutes until golden. Set aside. Add 1 teaspoon sesame oil. Pour in beaten eggs, scramble gently, and push to one side of the pan. Add red capsicum, carrots, and spring onion to the same pan. Stir-fry 1–2 mins until slightly softened. Add cooked noodles, bean sprouts, sauce, prawns and chicken to the pan. Toss everything together for 2–3 minutes until hot and well combined. Divide into bowls. Top with crushed peanuts, lime wedges, and coriander.
