Palmini Chicken Pad Thai
A quick dinner recipe that is a Keto version of chicken pad thai
Servings: 2 servings
Ingredients
- 12 oz Palmini - Linguini shaped
- 4 oz boneless, skinless chicken thigh
- 1 lg egg
- 1 Tbsp coconut oil
- 1/2 cup sliced green bell pepper
- 1/4 cup sliced white onion
- 1/4 cup chopped peanuts
- 2 Tbsp chopped green onions
- 1 small lime
Sauce
- 2 Tbsp soy sauce or liquid aminos
- 2 Tbsp rice vinegar, unseasoned
- 1 Tbsp chili garlic sauce
- 1/2 - 1 tsp monkfruit or erythritol sweetener
Instructions
- Drain and rinse Palmini and set aside.
- Thinly slice the white onion and bell pepper.
- Thinly slice the chicken thigh in long strips like the onions and peppers.
- Chop the peanuts and green onions and quarter the lime.
- Mix the sauce ingredients in a small bowl.
- Crack the egg into a small bowl and scramble with a fork.
- Heat the coconut oil over medium heat.
- When hot, add the chicken and cook until done.
- Add the white onions and bell peppers. Cook for 5 minutes until tender.
- Pour the scrambled egg into the pan and stir until the egg is cooked.
- Add the palmini noodles and the sauce. Simmer for 2-3 minutes until warm.
- Divide the noodle mixture into two bowls. Top each bowl with ½ the peanuts and ½ the green onions. Serve with a wedge of lime.