Here's a chance to eat all your favourite Thai recipes but without the fat storing.
Thai Peanut Grilled Chicken
1/2 cup warm water
1/4 cup peanut butter
1 tbsp apple cider vinegar
1 tbsp soy sauce or coconut aminos
1 clove garlic, chopped
1/2 tsp red pepper flakes
1/2 tsp ground ginger
2 1/4 lbs/1Kg chicken drumsticks and thighs
Salt and pepper
In a blender, combine water, peanut butter, vinegar, soy sauce or aminos, garlic, red pepper flakes and ginger. Blend until smooth.
Pat chicken dry and season with salt and pepper. Place in a single layer in a large pan and pour marinade overtop.
Turn each piece to coat and refrigerate at least one hour.
Preheat grill to medium. Place chicken, skin-side down, on heated grill and cook 8 to 10 minutes, until skin is crisp (watch for flare ups and move chicken around grill if necessary). Brush with marinade from bottom of pan.
Turn chicken over, brush with marinade and grill another 5 to 10 minutes, until the internal temperature away from the bone reaches 165F.
Turn off grill and let chicken sit inside a little longer to stay crisp before serving.
Serves 12. Each serve = 3P3F. Add cooked vegetables to balance.
Pad Thai Salad
2 Spring onions
1 Handful of fresh coriander
1 Handful of fresh mint
1 Tablesp of peanuts (roughly chopped/smashed)
2-3oz/60-90g of shredded chicken/beef/duck/prawn/tofu
Juice of 1 lime
3 Tablesp Sesame oil
3 Tablesp Soy sauce
1 Tablesp Fish sauce
1 Tablesp chilli flakes
1 teasp xylitol or monk fruit
1 Clove of garlic
Turning cucumber and zucchini into noodles/ribbons. Pop them into a large bowl.
Use a pair of scissors to snip the spring onions over the top.
Add your protein.
Snip over your coriander your mint.
To make dressing, peel garlic, add the rest of the ingredients. Shake it up.
Pour it 2- 3 teasp over your salad and toss.
Crush peanuts and sprinkle over the top.
Keep rest of dressing for another day.
Makes 1 salad - 2-3P 1C 2-3F
Thai Chicken Zucchini Noodles with Spicy Peanut Sauce
Olive oil spray
8oz/240g of chicken tenders, diced
1 Tablesp grape seed oil
3 zucchini, inspiralized
2 red pepper, julienned
⅓ cup bean sprouts
¼ cup fresh cilantro, diced
¼ cup green onions, diced
sesame seeds (for garnish)
Spicy Peanut Sauce:
1 garlic clove, minced
3 Tablesp of peanut butter
juice of 1 lime
3 Tablesp coconut aminos (or tamari sauce)
2 Tablesp fresh cilantro, diced
½ teasp ground ginger
¼ teasp red pepper flakes
In a small bowl, whisk together garlic, peanut butter, coconut aminos, lime juice, ground ginger, and red pepper flakes. Set aside.
Heat a large skillet to medium high heat. Spray with Olive oil spray and chicken tenders.
Saute each side for 3-4 minutes. Remove from heat and let sit. Dice when cooled.
In the same large skillet over medium high heat, spray with olive oil spray and add zucchini noodles. Flash stir fry for 2 minutes, stirring constantly.
Remove noodles and place in large bowl along with chicken, red pepper, bean sprouts, fresh cilantro, green onions, and spicy peanut sauce. Toss till all noodles are coated.
Serve and garnish with sesame seeds.
MAKES 4 serves. Each serve = 2P1C2F
Spaghetti Squash Pad Thai
1 medium-sized spaghetti squash
2 cloves garlic, crushed
1/2 red onion, chopped
1/2 cup mushrooms, chopped
1/2 cup sprouts
1/2 cup scallions, chopped
12 large shrimp/prawns
6oz or 180g chicken breasts, cooked and shredded
2 Tablesp coconut aminos or
3 Tablesp seasoned rice vinegar
1 teasp red pepper flakes
1 teasp ground garlic
Preheat oven to 350F/180C.
Roast spaghetti squash and set aside
In a bowl mix together sauce ingredients and set aside
In a large pan spray with olive oil spray and sauté 2 garlic cloves crushed, half of a red onion chopped, chopped mushrooms, sprouts, and scallions (and any other veggies you like)
Once cooked down, add shrimp and chicken (uncooked or slow cooker chicken) and cook for 5-8 minutes, until protein is cooked.
Add in spaghetti squash (approx. 3 cups) and sauce mixture, mix well to combine
Make a space in the center of your pan and add in 2 (or 3) eggs
Let cook and mix well throughout the mixture.
Taste and adjust spices to desired liking.
Serves 4 . Each serve = 2P0.5C. Add cooked vegetables to balance.
Turkey Meatballs in Green Curry Sauce
1.25 lbs/560g ground/minced turkey
⅓ cup almond flour
1 teasp minced ginger
¼ cup dessicated coconut
1 Tablesp fresh cilantro, chopped
½ teasp Sea salt
¼ teasp red pepper flakes
¼ teasp garlic powder
½ Tablesp xylitol
3 Tablesp green curry paste
3 Tablesp xylitol
2 Tablesp fish sauce see example
2 cups water
2 cups coconut milk (carton not can)
For the meatballs:
Combine all of the meatball ingredients in a medium bowl and mix well.
Form into 18 meatballs and place on a parchment lined baking sheet.
Bake at 375F/190C for 15 minutes.
For the Sauce:
Place curry paste in a medium saucepan and cook over medium heat for about 2 minutes or until fragrant.
Add the rest of the ingredients and whisk until smooth.
Heat on low for about 10 minutes, or until hot and simmering. Don't boil or the sauce could separate.
Remove the meatballs from the oven and add to the sauce.
Simmer for about 5 minutes before serving.
Shown served over cauliflower rice. See link under Dinner.
Serves 6 . Each serve = 2P0.5C2F. Add cooked vegetables to balance.
Thai Basil Chicken
1 Tablesp oil
3 Thai bird chilies, de-seed & thin slice
3 shallots, thinly sliced
5 cloves garlic, sliced
1lb/500g ground chicken
2 teasp xylitol or monk fruit
2 Tablesp soy sauce
1 Tablesp fish sauce
⅓ cup chicken broth or water
1 bunch Thai basil leaves
In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes.
Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits.
Add the xylitol or monk fruit, soy sauce, and fish sauce.
Stir-fry for another minute and de-glaze the pan with the broth.
Add basil and stir fry until wilted.
Serve with Cauliflower rice.
Serves 8 . Each serve = 2P1F.