Lower Histamine Pad Thai

Betsy Leighton | My Inert Life | www.myinertlife.space

5 net carbs per serving

Prep Time 25

Cook Time 15

Course Main Course

Cuisine Chinese

Servings 4

2 cups zucchini spiralized or shredded; substitute shredded choko for low fodmap diet
3 tbsp coconut oil or avocado oil
1 lb chicken breast meat, diced skinless, boneless
4 tbsp carrot grated
½ tsp sea salt
1 scoop pure monk fruit powder
1 tbsp coconut aminos if tolerated; omit for low fodmap diet
½ tbsp sunflower seed butter
1 tbsp lime juice or lemon juice if tolerated
2 tbsp water
1 clove garlic minced; substitute 1 t. garlic infused olive oil for low fodmap diet
3 eggs beaten
4 tbsp fresh cilantro chopped, for garnish
4 tbsp macadamia nuts or sunflower seeds, if tolerated roughly chopped, for garnish
4 wedges lime for garnish

Prepare the zucchini noodles and grated carrot with a spiralizer, or vegetable peeler, and set aside.
Dice the chicken and season with sea salt; set aside.
Whisk together the coconut aminos, monk fruit extract, lime juice, sunflower seed butter, and water in a small bowl.
In a large skillet over high heat, heat 1 tbsp oil. Add the chicken and cook until opaque, about five minutes. Remove to a plate.
Add the remaining 2 tbsp oil to the skillet over medium heat. Add the garlic, grated carrot, and zucchini, stirring occasionally, cooking for 3 minutes.
Add the prepared chicken back to the pan, stirring to combine. Move the meat and vegetables to the side of the skillet, and add the beaten eggs. Allow them to cook for about a minute, stirring until the eggs are soft-scrambled.
Add the sauce and toss it together with the cooked eggs, meat and vegetables.
Serve with cilantro, nuts, and lime wedges. Or portion it into glass jars and freeze.