This Pad Thai is low-carb, gluten-free, and vegetable-based, yet full of signature Pad Thai flavour. Healthy, light, and ready in 15 minutes! The classic Pad Thai takeout flavour in this dish is awesome but it is 100% GUILT FREE!
Stir together chicken stock, soy, fish sauce, honey, and flour in a small dish then set aside.
Whisk eggs together in another small dish then set aside.
Heat sesame oil in a large wok or skillet over medium-high heat. Add chicken, season with salt and pepper, then stir-fry until cooked through and remove to a plate.
Heat 2 teaspoons cooking oil in skillet then add shallots and peppers. Season with salt and pepper then stir-fry until crisp-tender, 5 Minutes. Add garlic then stir fry for 30 more seconds. Remove vegetables to plate with chicken.
Heat remaining 2 teaspoons cooking oil in skillet then add cabbage and beans. Season with pepper only then stir fry until just barely crisp-tender, 4 Minutes (it will continue to cook and soften in the sauce.) Add eggs then cook until set, 2 Minutes. Add the tamari sauce mixture then bring to a bubble and boil until slightly thickened, 2 Minutes.
Remove skillet from heat then stir in chopped cilantro. Divide Pad Thai between plates then top with chopped peanuts and drizzle with fresh lime juice.
Ingredients
Directions
Stir together chicken stock, soy, fish sauce, honey, and flour in a small dish then set aside.
Whisk eggs together in another small dish then set aside.
Heat sesame oil in a large wok or skillet over medium-high heat. Add chicken, season with salt and pepper, then stir-fry until cooked through and remove to a plate.
Heat 2 teaspoons cooking oil in skillet then add shallots and peppers. Season with salt and pepper then stir-fry until crisp-tender, 5 Minutes. Add garlic then stir fry for 30 more seconds. Remove vegetables to plate with chicken.
Heat remaining 2 teaspoons cooking oil in skillet then add cabbage and beans. Season with pepper only then stir fry until just barely crisp-tender, 4 Minutes (it will continue to cook and soften in the sauce.) Add eggs then cook until set, 2 Minutes. Add the tamari sauce mixture then bring to a bubble and boil until slightly thickened, 2 Minutes.
Remove skillet from heat then stir in chopped cilantro. Divide Pad Thai between plates then top with chopped peanuts and drizzle with fresh lime juice.