Going to make this tonight.
I did make it but added 1small chilli and 1 tsp of lemongrass paste (next time I’ll add more lemon grass paste)
Recipe from: WhatTheFat Photo from: Paleo Cupboard
Video link at the end of post
Chicken Pad Thai Cashew & Coriander Cabbage
Prep time: 20 minutes
Cooking time: 10 minutes
Carb count: 10.8g
3 Garlic cloves
1 bunch Coriander
⅓ cup (50g) Cashews
2-3 Chicken Breasts or 5 skinless thighs (400g)C
2 tbsp (30ml) Olive or Coconut Oil
2 tsp (10ml) Sesame oil
2 tsp (10ml) Fish sauce
1 tbsp (15ml) Soy sauce 15ml
1 Egg, whisked
1 Lime, quartered
Slice the cabbage into long thin strips and place in a bowl, slice the capsicums and add to the cabbage.
Grate your carrot and courgette into a bowl. Slice the onions and place into a bowl along with the chopped garlic.
Chop the coriander including the stalks and wash it if it needs, allow to drain in a colander.
Chop some cashews (pre-roasted/salted from a shop can be used for convenience) and have ready in a bowl. Slice the chicken into strips and place into a bowl. Heat a large frying pan or wok and add the olive oil or coconut oil to it.
Fry the chicken for 30 seconds before adding in the onions and garlic. Ensure the heat stays as high as possible and continue to fry the onions for 30 seconds before adding the cabbage and capsicum.
Add in the carrot and courgette and continue cooking, add in the sesame oil the fish sauce, soy sauce, whisked egg and the coriander and cashews.
Cook for 2 more minutes over the high heat and check to ensure the chicken is fully cooked before tasting and seasoning with salt or soy sauce before serving with some lime wedges and more cashew and coriander sprinkled on top.