Pad thai with chicken & egg noodles
Print recipePad thai is a popular Thai stir-fry with noodles, vegetables and usually fish or meat. In this easy recipe, you replace the traditional noodles with homemade egg noodles. You do this by baking a thin omelette in the oven and cutting it into strips. This gives the pad thai a low-carb twist. Just as tasty and nutritious! This recipe is one of the many low-carb recipes from my Pioppi cookbook.
Ingredients
Egg noodles
- 6 eggs
- 50 ml double cream
- salt
Pad thai
- 400 g chicken thigh fillets
- 2 spring onions
- 3 cm ginger
- 1 clove of garlic
- coconut oil for frying
- 2 tablespoons tamari (or soy sauce)
- 2 courgettes
- 2 carrots
- 50 g sesame seeds
- 100 g bean sprouts
- 1 handful of coriander
Tahini dressing
- 2 tablespoons tahini (sesame paste)
- 5 tablespoons water
- 1 tablespoon tamari (or soy sauce)
- juice of 1 lime
Kitchen tools: baking paper
Method
- Preheat the oven to 160 degrees. Line a baking tray with baking paper.
- For the egg noodles, whisk the eggs in a bowl with the cream and salt. Pour the egg mixture onto the baking paper and spread into an even, thin layer. Bake for 15 minutes and allow to cool. Roll up the omelette and cut it into thin strips — these are the egg noodles.
- In the meantime, cut the chicken into pieces. Finely chop the spring onions and ginger and press the garlic. Melt the coconut oil in a large frying pan and add the chicken, ginger, spring onions, garlic and tamari. Fry for 10 minutes over medium-high heat.
- Cut the courgettes and carrots into small pieces. Add these and the sesame seeds to the pan. Turn up the heat and fry for a few minutes until the vegetables are cooked but still crisp. Finally, add the egg noodles and bean sprouts and fry for one minute. Toss gently.
- Make the tahini dressing by mixing all the ingredients together. Divide the dish between four plates. Serve with finely chopped coriander and drizzle with the dressing.