Pad Thai with Chicken and Konjac Noodles

A light, aromatic version of classic Pad Thai with konjac noodles — low-calorie, high in protein, and full of oriental flavors. Perfect for a quick, healthy lunch or dinner when you want something filling yet fit.

The combination of juicy chicken, crunchy vegetables, eggs, and peanuts in a mildly sweet and salty coconut sauce makes this dish addictive from the first bite!

Ingredients (for 2 servings):

• 1 chicken breast
• 1 large carrot
• 1 onion
• 2 packs of dry Shirataki Konjac Fettucine noodles
• 3 tbsp coconut aminos sauce
• 1 tbsp coconut sugar
• Juice of ¼ lime
• 1.5 tbsp oil (e.g., coconut or rapeseed)
• 2 eggs
• A handful of chives
• 20 g chopped peanuts
• A pinch of dried chili

How to prepare?

1. Slice the onion into wedges and the carrot into thin sticks.
2. Dice the chicken and season with 1 tbsp of coconut aminos sauce.
3. Heat oil in a pan or wok.
4. Add onion and chicken, cook until the meat is browned.
5. Add carrot and cook a few more minutes until vegetables soften but remain crunchy.
6. Cook konjac noodles according to instructions, drain and rinse well.
7. Add noodles to the pan with chicken and vegetables.
8. Pour in the remaining coconut aminos sauce, add coconut sugar, and mix everything.
9. Crack eggs directly into the pan and stir until cooked.
10. Season with lime juice, sprinkle with chili, and cook 1–2 more minutes to combine flavors.
11. Serve garnished with chives, chopped peanuts, and a wedge of lime.