Imagine indulging in a plate of Pad Thai that not only satisfies your cravings but also aligns with your wellness goals. My recipe features tender shredded chicken, crisp vegetables, and zucchini noodles bathed in a delectable homemade peanut sauce. What sets this Pad Thai apart is its commitment to being sugar-free, keto-friendly, and completely grain-free.

Ingredients

• 2 large chicken breasts cooked and shredded

• 2 tbsp sesame oil

• 2 tbsp garlic-infused olive oil

• 1 cup shredded cabbage

• 1 large capsicum thinly sliced

• 3 medium zucchini spiralled into noodles

• 1 tbsp sesame seeds

• Handful of coriander

• ½ cup peanuts

Peanut sauce

• ½ cup peanut butter

• ⅓ cup tamari sauce

• 2 tbsp sesame oil

• 2 tbsp apple cider vinegar

• 2 thumbs fresh ginger grated

• 1 teaspoon chilli flakes

Method

1. Heat 2 tbsp sesame oil and garlic-infused oil in a large pan over medium heat.

2. Add veggies (cabbage, capsicum, zucchini) and cook for 5 minutes.

3. Stir in the cooked, shredded chicken

4. Whisk peanut sauce and stir into the chicken and veggies until well combined

5. Dish out into 4 serves on a bed of rocket leaves and broccoli sprouts. Garnish with coriander, peanuts and sesame seeds.