Low-Carb Carrot Noodle Chicken Pad Thai

Carrots are one of the top sources of heart-healthy beta carotene, which converts to vitamin A in the body. (Just one cup supplies 113 percent of your daily needs.) A 10-year study that compared different coloured vegetables found that people who consumed dark orange ones, especially carrots, had the greatest reductions in risk of heart disease. There is also research to suggest that beta carotene may help prevent lung, mouth and esophageal cancers.

Here’s a clever way to sneak in more carrots: Spiralize them into gluten-free, low-carb “noodles” to replace some or all of the pasta in your favourite comfort food dishes.

Yvonne Duivenvoorden

Servings

4

Servings

4

• Cuisine Meats, Pasta

Ingredients

• 50 mL tamarind paste
• 20 mL coconut sugar
• 7 mL sriracha
• 20 mL tamari sodium-reduced
• lime juice
• 50 mL chicken stock sodium-reduced
• 6 carrots peeled with ends removed
• 10 mL olive oil divided
• 2 eggs beaten
• 2 chicken breast sliced
• 750 mL bean sprouts
• 25 mL green onions finely sliced
• 50 mL peanuts finely chopped
• Lime wedges

Servings:

Units:MetricUS Imperial

Ingredients 50 mL tamarind paste 20 mL coconut sugar 7 mL sriracha 20 mL tamari sodium-reduced lime juice 50 mL chicken stock sodium-reduced 6 carrots peeled with ends removed 10 mL olive oil divided 2 eggs beaten 2 chicken breast sliced 750 mL bean sprouts 25 mL green onions finely sliced 50 mL peanuts finely chopped Lime wedges Servings: Units:MetricUS Imperial

Cuisine Meats, Pasta

Instructions

1. Mix together all of the sauce ingredients in a bowl; set aside.
2. Using a spiralizer, process the carrots into circular ribbons; set aside.
3. Heat 1 tsp of olive oil in a large non-stick skillet over medium heat; add eggs. Season with salt and pepper, spread eggs to the edges of the pan and scramble until cooked through. Remove and set aside in a bowl.
4. Heat another 1 tsp olive oil in the pan. Add the chicken breasts over medium-high heat and season with salt and pepper. Stir-fry until lightly browned and cooked through. Transfer to egg mixture; set aside.
5. Add sauce to pan over medium heat and let simmer until it begins to get syrupy. Add in carrots and cook until slightly softened and coated, about 5 minutes. Next, stir in sprouts, cooked chicken and egg mixture and toss until sprouts are slightly wilted and all of the ingredients are coated.
6. Divide among 4 bowls and top with sliced green onions, peanuts and lime wedges.

Recipe Notes

Per serving: 386 calories, 19 g protein, 20 g fat (4 g saturated fat), 37 g carbohydrates, 6 g fibre, 122 mg cholesterol, 652 mg sodium

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