Phad Thai "Low Carb" with Shirataki Noodles
very easy
45 mins
45 mins
Ingredients
- 2 Carrots (approx. 150 g)
- 80 g Spring onions
- 125 g Mung bean sprouts
- 1–2 Garlic cloves
- 1 small, red chili pepper
- 200 g Chicken filet
- 3-4 Tsp Oil
- 4 TABLESPOONS Soy sauce
- 2 TABLESPOONS Fish sauce
- 2 TABLESPOONS Tamarind sauce
- 2 packs (each 280 g/cut-off 228 g) Shirataki noodles
- 1 egg (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Lime wedges
Directions
- 1
Peel carrots. Clean, wash and drain the spring onions. Cut carrots into fine sticks, spring onions into rings. Wash the sprouts and let them drain. Peel garlic and chop finely. Wash the chilli, cut lengthwise and remove the seeds. Cut the chili into fine rings
- 2
Wash the chicken filet, dab dry and cut into strips. Heat 1-2 teaspoons of oil in a coated pan, fry the meat in it while turning. Finally stir in half the garlic, chilli, soy sauce, fish sauce and tamarind sauce. Remove from the pan
- 3
Prepare the pasta according to the package instructions. Put 1 teaspoon of oil in the hot pan, stir-fry the carrots, spring onions and sprouts for 3-4 minutes. Add the noodles, remaining garlic, chilli, soy sauce, fish sauce and tamarind sauce and fry for 1-2 minutes
- 4
Whisk the egg, 2 tablespoons of water, a little salt and pepper. Heat 1 teaspoon of oil in a small pan, add the egg, allow to set slightly and scramble together to form a scrambled egg. Fold the scrambled eggs and chicken strips into the vegetable noodles and heat briefly. Distribute on 2 plates. Garnish with lime wedges
Nutrition Facts
330 kcal
19 g
13 g
32 g
More Delicious Recipes
