I’m not really a huge noodles person, but when it comes to zero – once again ZERO – calorie noodles my carbs-craving imagination starts working immediately.
What should I make…? I realised Asian would be as appropriate as it gets. Of course if it’s Asian it has to be pad thai, which has been such a big taboo (talking about Taboo just in the margin – should Tom Hardy ever read this lemme tell you: I unconditionally love you!) since our diet started. It’s been long 8 days.
It’s tangy, it’s sweet and it’s savoury at the same time.
What you’ll need for 4 servings (or 2 if you’re watching Master Chef and you feel like you gotta eat yourself into happiness):
- 6 chicken thigh fillets
- 200g large shrimps
- 3 sachets of konjac noodles
- 5 tsp oyster sauce
- 1 tbs fish sauce
- 5 tbs soy sauce
- 1 onion
- 1 lime
- 2 tbs sweetener
- 1/2 red chili
- Thumb sized piece of ginger
- 5 cloves of garlic
- Spring onion
- Salt and pepper
Season the thighs and cook them in the preheated oven for 30 minutes on 180-200 degrees.
Fry the onion, garlic, ginger and red chili. After 2-3 minutes add the soy sauce, oyster sauce and fish sauce and sweetener. Chuck in the shrimps and cook them for 5 minutes. Squeeze half a lime’s juice and save the other half for garnishing.
Boil the noodles for 7-9 minutes and drain them.
Mix everything together, sprinkle some chopped spring onion and coriander on top.
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