Low Carb Pad Thai

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“Super quick and delicious Pad Thai.”

Servings: 2

INGREDIENTS

• 1 Packet Splendier Fettuccine

• 2 Tbs Fish Sauce

• 2 Tbs Coconut Aminos

• 2 Tbs Stevia

• 1/2 Tsp Pure Maple Syrup

• 1/4 Tsp Cayenne Pepper

• 3 Tbsp Lime Juice

• 2 Tbs Coconut OIl

• 2 Garlic Cloves, finely chopped

• 250g Diced Chicken, or Prawns (shells removed)

• 2 Whole Eggs, beaten

• Large Handful of Mungbean Sprouts

• Optional Garnish: Spring Onion (chopped on an angle), Chopped Peanuts, Crispy Shallots and/or Lime Wedge

METHOD

1. In a small bowl combine the fish sauce, coconut aminos, stevia, cayenne pepper and lime juice.

2. Prepare your choice of garnish and finely chop the garlic. Set aside.

3. Cook fettuccine as per instructions on packet, set aside.

4. Heat a pan over a medium heat with the coconut oil.

5. Add garlic and saute until just starting to brown. Add your chicken or prawns and cook for 3-5 minutes, making sure all pieces are cooked through. Move everything to one side of the pan as far as you can (piled up is fine).

6. Pour in the beaten eggs, let the eggs solidify a little before scrambling.

7. Combine the eggs with the meat and pour in the sauce you prepared earlier. Mix until everything is evenly coated.

8. Add in the Fettuccine from earlier and toss to combine.

9. Add in the mung bean sprouts and cook for a further 2 minutes.

10. Garnish with toppings and serve.