Because of Julius’ nut allergy, we have always had to avoid this dish (sad, we know). One day we met the lady who owns our local Thai restaurant and she swore that she would cook Julius his first Pad Thai (ooh the excitement) without nuts. He fell in love with it, just like anyone else who tries Thai.
1 package Konjac fettuccine (basically a fibre that tastes like noodles)
1/2 cup raw sunflower seeds
200 grams boneless, skinless chicken breasts cut into cubes
4 eggs, whisked
2 medium sized shallots, finely chopped
5 cloves of garlic, chopped
3/4 cup chopped onion
1 cup Mung beans
3 carrots, julienned
1/2 cup fresh coriander
1 lime, quartered
Himalayan Sea salt
Ground black pepper
2 Tbsp. lime juice
5 Tbsp. fish sauce
5 Tbsp. coconut aminos
2 Tbsp. apple cider vinegar
3 Tbsp coconut nectar
3/4 tsp. ground ginger
1/2 tsp. pepper
Optional: diced chilli
Pulse the sunflower seeds in a blender to break them up.
Pan fry them in coconut oil or olive oil until they smell delicious and set aside.
Fry the chicken pieces with the onions, set aside.
Scramble the eggs in the fry pan and pour into the same bowl as the chicken.
Stir fry all the remaining ingredients really fast (they should still be a bit crunchy).
Prepare the fettuccine as described on the packet.
Combine the dressing ingredients in a glass jar with lid and shake.
Combine all the cooked ingredients in a large bowl and toss.
Pour dressing over and toss again.
To make it look fancy, put it into noodle boxes that you can buy from a $2 shop.