My friend Kim has been working hard at the Fit Body Transformation Challenge, and so when I asked her if she’d come on my cooking show my first question was to find out what she’d been craving to see if I could hack it for her.
Her quick response: Pad Thai
So I got to work, coming up with this recipe for a Pad Thai that is lower in carbs and higher in protein than what you’d get at your local Thai place, yet filled with all the same flavors that you love.
If you’ve been craving Pad Thai but don’t want to sacrifice all of the hard work that you’ve been putting in at Fit Body then give this recipe a try!
1 (8oz) package Black Bean & Sesame Fettuccine (Explore Cuisine)
3 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon rice vinegar
2 tablespoons coconut sugar
3 tablespoons ground fresh chili paste (sambal oelek)
2 tablespoons creamy peanut butter
2 teaspoons minced garlic
1 teaspoon fresh ginger, grated
1 pound boneless, skinless chicken breast, chopped into 1-inch pieces
2 eggs, slightly beatens
2 cups Butternut squash noodles
1 cup bean sprouts
¼ cup dry-roasted peanuts, chopped
3 Green Onions, chopped
½ bunch fresh cilantro, chopped
2 limes, sliced
Bring 8 cups of water to a boil. Add the black bean and Sesame Fettuccine. Reduce heat and simmer for 6 minutes. Drain and rinse and set aside.
Mix the sauce ingredients together and set aside.
Place a large skillet over medium-high heat. Add the olive oil, garlic, ginger and chicken. Cook, stirring often, until the chicken is cooked through. Push the chicken to one side of the skillet.
Add the beaten eggs to the skillet, away from the chicken, and scramble, breaking it into small pieces as it cooks.
Add the noodles, sauce, butternut squash noodles, bean sprouts, and peanuts to the skillet. Mix to combine.
Top with the green onions, cilantro and serve immediately with lime wedges. Salt generously to taste. Enjoy!
Feel free to swap out the butternut squash noodles for any other veggie noodles or slice cabbage.