December 01, 2019
An incredibly easy to make traditional Thai recipe -- this is one of our favorite dishes!
AMAZING LOKARB™ Fettuccine Noodles - 1 Pouch
For stir fry:
AMAZING LOKARB Fettuccine Noodles - 1 pouch
Sugar-free fish sauce - 1 ½ tbsp (we love Red Boat Fish Sauce!)
Natural sweetener - 1 tbsp
Tamarind paste - ½ tsp
Chicken breast, boneless & skinless, sliced - ½ cup
Shrimps, large, peeled & deveined (optional) - ¼ cup
Shallot, sliced thinly - 2
Fresh eggs - 2
Chives, cut into 2-inch long pieces 1 stalk + more for garnish
Extra virgin Coconut Oil - 3 tbsp
Lime wedges - 2
Shallot, sliced thinly - 2
Peanuts, unsalted & roasted - 2 tablespoons
Thai chili powder - 1 tsp or more/less according to taste
Submerge the pouch of noodles in boiling/boiled hot water for about 7 mins. Cut open the pouch and drain the noodles. Keep aside.
In a small mixing bowl, combine all ingredients for sauce and mix well until tamarind and sweetener have mixed well together.
Heat a wok over high heat and add 1 tbsp of coconut oil; add slicked chicken and shrimp and cook until they are ¾ way cooked and golden edges, about 1 minute each side. Remove from wok and set aside.
In the same wok, add another 1 tbsp of coconut oil; add chopped shallot and stir-fry everything together till onions turn soft and golden.
Open the pouch and add fettuccine to the wok followed by the sauce we mixed earlier. Stir-fry until fettuccine absorbs sauce completely and no more liquid at the bottom of the wok. If your fettuccine are sticking together too much, add a little drop of coconut oil at a time.
Push fettuccine to one side of the wok to make room for eggs. Add the third tbsp of coconut oil and crack 2 eggs right into wok. Don’t scramble yet, let them cook half-way through then start to scramble. Now mix scrambled eggs and noodles together by tossing.
Next, add cut chives, chopped peanuts, pre-fried chicken and shrimp. Toss everything together for about 1 minutes. Remove from heat and transfer to a serving plate.
If you would like some extra crunch, serve with fresh beansprouts, cut chives, chopped peanuts, dried Thai chili powder and a lime wedge. Squeeze a little lime over your Pad Thai, mix everything up and enjoy!
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