A low-carb, tastier and much more nutritious alternative to the traditional glass noodle pad thai.
1/4 cup of water
1 small can of tomato paste
2-3 chicken breast
1 tbsp. of coconut or olive oil
1 small red pepper, or half a large
1 small orange pepper, or half a large
Other veg. options: snow peas or bean sprouts.
1/4 cup of teriyaki or soy sauce
1 tbsp. nut butter
1 tbsp. sesame oil
1/2 tsp. of stevia or natural sweetener of your choice
1/4 cup of crushed nuts
A handful of cilantro
Cut the chicken breasts into cubes. In a large skillet warm the water and tomato paste on medium heat and mix with a fork. Add the chopped chicken breasts to the skillet and cook through. While the chicken is cooking you can slice your zucchini noodles with a mandoline slicer or a spirooli, and chop your peppers and other veggies (if you choose to use them). Then make the sauce by combining all of its ingredients in a medium sized bowl and mixing until it has an even consistency.
Once the chicken is cooked, remove it from the pan and set it aside. Using the same skillet, add the oil, zucchini noodles and chopped veggies and cook for about 10 minutes, then add the cooked chicken and the sauce and cook for a few more minutes until the veggies are soft, but not mushy; you want the peppers to keep a little bit of crunch.
Remove from the heat and stir in a handful of fresh cilantro.
The trick to this recipe is to keep the zucchini noodles from becoming too soft or you will have a mushy dish, so try to keep this in mind while you are preparing it.