Mel Christensen

Mel Christensen

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Turkey Pad Thai - with a low carb, grain free twist!

Photo: Growing up I just loved noodles. Whenever we ordered Asian takeaway my choice was always Pad Thai - Yum!</p><br />
<p>Well, times have changed ... and noodles, like pasta have become something I avoid eating ... UNTIL I discovered "Slendier Noodles" - also available as konjac noodles. They're low carb, high fibre, gluten free, sugar free, dairy free, soy free, as well as being paleo friendly, and very low in calories! </p><br />
<p>Tonight my favourite dish was enjoyed with all the goodness of these magic noodles and without the guilt (or bloat!) afterwards. </p><br />
<p>If you'd like me to share the recipe just hit that "like." If you've "liked" the Fitness Foodie Facebook page, you'll see a recipe update pop up on your feed in the next 24 hours. </p><br />
<p>Who says eating clean means giving up your favourite things?

I’m going through a bit of a transition at the moment to cooking and developing recipes with the Thermomix (for those of you who are not familiar you may wish to visit here for a little more insight (http://www.thermomix.com.au/)

I was originally quite resistant to adding yet another appliance to my kitchen and only now, after over a year of experimentation, am ready to start incorporating their use into my recipes.  Knowing full well that they are not for everyone (and not necessarily present in all kitchens), I am slowly starting to add “TM notes” to my recipes as opposed to ‘converting’ them.   Hopefully this is a help rather than a hindrance.  If you dont have one it really isn’t a problem beicase most food processors can achieve at least some of the functions of this machine as can a good old fashioned cooks knife, saucepan, and a bit of elbow grease!

As far as the recipe itself goes, you can put your own flavour on this too … Not into Konjac noodles?  No worries – Good old rice noodles are fine to use instead if you are ok with the added calories and carbs.  It’s up to you.

I used turkey in this recipe as I find it to be an incredibly tasty yet lean clean protein choice when prepared this way – but chicken will work well here too.

Feel free to experiment with your own vegies too.  I added bean shoots for that traditional flavour, and snow peas for that lovely crunch and a bit of extra green stuff.

Asian Take Away flavour without that regret afterwards? … What’s not to love about that?

 

 

 

 

Turkey Pad Thai

*Low Carb, Gluten Free, Grain Free, Dairy Free, Sugar Free

Serves 4 – 6

 

Ingredients:

  • 2 x 340g packets of Slendier Wok ready noodles (or preferred other konjac noodle OR cooked drained *rice noodles if preferred – *will increase carb & calorie content)
  • 100g roasted peanuts, chopped roughly in food processor
  • 3-4 spring onions, finely chopped  – reserve about 2 tbsp. for garnish
  • 1 bunch coriander, finely chopped – reserve about 2 tbsp. for garnish
  • 2 eggs, lightly beaten
  • 15g peanut or coconut oil
  • 2-3 cloves of garlic
  • 2 birds eye chillis
  • 500g turkey or lean chicken cut into thin strips or chopped roughly for a few seconds  in food processor
  • 40g fish sauce
  • Juice of 2 limes
  • 2 tsp natvia, coconut sugar or preferred sweetener
  • 300g of bean shoots
  • 200g snow peas, cleaned, trimmed and chopped into thirds

Method:

  1. Drain noodles and rinse well in colander or if using rice noodles, prepare noodles as per packet instructions using boiling water and drain. Cover and set aside.
  2. Chop peanuts (if using TM –  6 sec on speed 5.)  Set aside.
  3. Chop spring onions and coriander (if using TM –  6 sec on speed 5.)  Set aside.
  4. Beat eggs (if using TM –  3 sec speed 4.)  Set aside.
  5. In a clean food processor bowl, chop chilli and garlic (if using TM – speed 6 for 6 sec.)
  6. Add oil to a large fryplan, and when hot add the chilli and garlic along with the turkey pieces and stir fry until brown.
  7. Turn off heat and add the combined fish sauce, sweetener and lime juice to the turkey.  Set aside.
  8. Combine the snow peas, beat shoots and konjac noodles (omit if using rice noodles and just follow step 1), and steam for 15 minutes.  (If using TM – Varoma, speed 2  with noodles in the basket and the vegetables in Varoma tray.)  Set aside.
  9. Pour hot noodles into a heatproof bowl (or back into the empty TM jug).  Pour beaten eggs over the noodles. Set aside.
  10. Return large frypan to heat and when hot, throw in your steamed vegetables, noodles, chicken and chopped coriander and spring onions. Toss until combined and hot all the way through.
  11. Divide into bowls and serve immediately – sprinkled with reserved spring onions, coriander leaves, and peanuts (and some extra lime juice if desired – yum!)