This dish is possibly one of the most famous Thai dishes and appears on menus throughout the world. Rightfully so, its a speedy dish full of deep layers of sweet and aromatic flavors.
 
Ingredients: (Serves 2)

3 x carrots
100g x beansprouts
5 x spring onions, chopped
1 x clove garlic, crushed
1 x red pepper, sliced
1 x small chunk of ginger, grated
1 x tsp tamarind paste
1 x tbsp tamari sauce (or soy sauce)
1/2 x lime, squeezed
1 x heaped tbsp almond butter
100g x rice noodles
1 x tube of Wyldsson Low Carb Chilli Picante ProMix
1 x egg (just leave it out if vegan)

 

 
1. Chop the spring onions. Crush the garlic and grate the carrots and ginger
 
2. Throw all the veggies into a large pan or wok, together with the lime juice, tamari, garlic, ginger, tamarind and coconut oil
 
3. Stir fry over a hot heat, and add the almond butter
 
4. Add cooked noodles (or “straight to wok” noodles) as well as the ProMix and stir
 
5. Add the egg and stir
 
6. Garnish with fresh coriander and sprinkle with a little ProMix
 
 

 
 
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