Thai Drunken Carrot Noodles with Chicken & Peanuts
Medium
45mins
4
Dairy Free
Thai Drunken Carrot Noodles with Chicken & Peanuts
Rated 3.7 stars by 13 users
Servings
4
Prep Time
20 minutes
Cook Time
25 minutes
Ingredients
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6 large garlic cloves, minced
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400g chicken thigh fillet, thinly sliced
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3 tbsp peanut oil
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½ cup raw peanuts, roughly chopped
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2 large florets cauliflower, semi-finely chopped
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⅓ cup coco aminos
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1 ½ tbsp coconut sugar
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4 tbsp tamari
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1 tbsp sesame oil
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2 tbsp Gewürzhaus Malay Satay
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5 carrots
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¼ cup lime juice
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3 eggs
Directions
Create carrot ribbons by laying each carrot flat on a board and, using a peeler, make long, flat and thin “noodles.”
Heat the peanut oil in a wok on high heat, then add chicken and garlic and fry for 5 minutes, stirring constantly.
Add the peanuts, cauliflower, coco aminos, sugar, tamari, sesame oil, and spice. Fry for a further 5 minutes, stirring constantly.
Add the carrots and lime juice and cook further 10 minutes or until the carrots are softening. Finally, make a well in the wok and crack in each egg, stirring to scramble it, then mixing it through the other ingredients for a further minute.
