⅓ cup roasted peanut (40 g), plus more for garnish
½ cup bean sprout (50 g), plus more for garnish
¼ cup fresh cilantro leaves (10 g), plus more for garnish
lime wedge, for garnish
Nutrition Info
Calories 310
Fat 16g
Carbs 20g
Fiber 4g
Sugar 11g
Protein 23g
How to Make It
1. Step
Trim the ends of the zucchini, then use a vegetable peeler to peel into thin, flat noodles. Repeat with the sweet potato and daikon radish. Set aside.
2. Step
In a wok or large pan over medium-high heat, combine the brown sugar, fish sauce, tamarind paste, 3 cloves of garlic, and the water. Cook until the sugar has dissolved and the sauce is slightly thickened, about 3 minutes. Remove the pan from the heat and transfer the pad thai sauce to a bowl until ready to use. Wipe out the pan.
3. Step
Heat a drizzle of coconut oil in the same pan over medium-high heat. Add the chicken thighs and cook for 4 minutes on each side, until browned and cooked through. Remove the chicken from the pan and set aside.
4. Step
Add a bit more coconut oil to the pan, if needed, then add the shallot, chili paste, and remaining 3 cloves of garlic. Cook until the shallots are softened and the aromatics are fragrant, 2 minutes.
5. Step
Add the peanuts and bean sprouts, and cook for 1 minute, until the sprouts are softened. Add half of the reserved pad thai sauce and cook until thickened, 3 minutes.
6. Step
Add the vegetable noodles and chicken, and stir to coat with the sauce, adding more as needed. Add the cilantro, toss, and cook for 30-60 seconds, until the noodles are just warmed through but not soggy.
7. Step
Serve immediately garnished with more cilantro, bean sprouts, peanuts, and lime wedges.
