Pad-Thai

Ingredients (for 2 servings)

• 110g chicken breast
• 100g of cooked prawns
• 1 egg
• 1 clove of garlic
• 1 spring onion
• 125g mung beans
• 50mL fish sauce (= nuoc mam)
• 25g erythritol (or sugar if your kcal allows you)
• 50g tamarind paste
• 7mL rice vinegar
• 1 tablespoon Sambal Oelek sauce
• 1 tablespoon soy sauce
• 10g sunflower oil
• 24g unsalted peanuts
• 90g rice noodles
• 200g konjac tagliatelle
• ½ lime and fresh cilantro for dressing

Procedure to follow

1. Soak the rice noodles for 1 hour in lukewarm water before starting the recipe.
2. In a bowl, combine fish sauce (be careful, it smells very bad...), erythritol, tamarind paste, rice vinegar, soy sauce and Sambal Oelek sauce.
3. In a skillet, brown minced chicken and minced garlic in sunflower oil.
4. At the same time, rinse the konjac tagliatelle and cook them for 2 minutes in a pot of boiling water.
5. Add the beaten egg, spring onion white (keep the sliced green for dressing), mung beans, rice noodles, konjac tagliatelle and half of the peanuts into the pan, and continue to cook for a few minutes.
6. Add the sauce and prawns and continue cooking for 3 minutes, stirring well.
7. Serve both servings and add the lime slices, the rest of the peanuts, the green thinly sliced spring onion, and a bit of cilantro.

Calories and macros

524 kcal, 34 g proteins, 58 g carbohydrates, 15 g fats

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