Low-Carb Carrot Noodle Chicken Pad Thai

Spiralize carrots into gluten-free, low-carb “noodles” to replace the pasta in this Chicken Pad Thai recipe.

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.

Low-Carb Carrot Noodle Chicken Pad Thai
Print Recipe
Low-Carb Carrot Noodle Chicken Pad Thai
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
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

Related content:

  • Asian-Style Fish with NoodlesAsian-Style Fish with Noodles A whole fish cooked with ginger, garlic and green onions is a traditional centrepiece in a Chinese meal. Here it is served with a mixture of noodles and bean sprouts to make a very special […] Posted in
  • Raw Pad ThaiRaw Pad Thai Try this vegan, raw version of the spicy and delicious Thai classic Pad Thai. Posted in
  • Chili’lime chicken saladChili’lime chicken salad In this salad, chicken is gently poached in stock to give an almost melt-in-the-mouth texture and is then mixed with salad greens and vegetables and topped with a chili'lime dressing. Posted in
  • Rice Noodles with Pork and ShrimpRice Noodles with Pork and Shrimp This noodle dish is one you'll want to double up so you'll have leftovers for lunch. The classic Chinese flavour combinations'chili, ginger and green onion'will give your taste buds a kick. Posted in
  • Spicy Chicken SataySpicy Chicken Satay Moist, gingery cubes of chicken and crunchy vegetables are cooked on skewers and served with peanut sauce. Wedges of lime are included so the hot juice can be squeezed over the cooked […] Posted in

Secrets to Staying Healthy & Happy

Pistou

Soupe au Pistou

I’ve adapted this soup’basically a vegetable-basil soup’from the French classic. But the basil in this recipe isn’t pounded (pistou) into a pesto sauce as in the original version; instead, it’s chopped and added as garnish to give the soup great flavour.