
Thai recipes
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
DIRECTIONS:
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In a blender, combine water, peanut butter, vinegar, soy sauce or aminos, garlic, red pepper flakes and ginger. Blend until smooth.
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Pat chicken dry and season with salt and pepper. Place in a single layer in a large pan and pour marinade overtop.
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Turn each piece to coat and refrigerate at least one hour.
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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.
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Turn chicken over, brush with marinade and grill another 5 to 10 minutes, until the internal temperature away from the bone reaches 165F.
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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
1 Cucumber
1 zucchini
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
Dressing:
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
DIRECTIONS:
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Turning cucumber and zucchini into noodles/ribbons. Pop them into a large bowl.
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Use a pair of scissors to snip the spring onions over the top.
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Add your protein.
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Snip over your coriander your mint.
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To make dressing, peel garlic, add the rest of the ingredients. Shake it up.
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Pour it 2- 3 teasp over your salad and toss.
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Crush peanuts and sprinkle over the top.
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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
DIRECTIONS:
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In a small bowl, whisk together garlic, peanut butter, coconut aminos, lime juice, ground ginger, and red pepper flakes. Set aside.
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Heat a large skillet to medium high heat. Spray with Olive oil spray and chicken tenders.
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Saute each side for 3-4 minutes. Remove from heat and let sit. Dice when cooled.
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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.
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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.
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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
2-3 eggs
Sauce
2 Tablesp coconut aminos or
3 Tablesp seasoned rice vinegar
1 teasp red pepper flakes
1 teasp ground garlic
DIRECTIONS:
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Preheat oven to 350F/180C.
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Roast spaghetti squash and set aside
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In a bowl mix together sauce ingredients and set aside
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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)
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Once cooked down, add shrimp and chicken (uncooked or slow cooker chicken) and cook for 5-8 minutes, until protein is cooked.
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Add in spaghetti squash (approx. 3 cups) and sauce mixture, mix well to combine
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Make a space in the center of your pan and add in 2 (or 3) eggs
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Let cook and mix well throughout the mixture.
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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 egg
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
Sauce
3 Tablesp green curry paste
3 Tablesp xylitol
2 Tablesp fish sauce see example
2 cups water
2 cups coconut milk (carton not can)
DIRECTIONS:
For the meatballs:
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Combine all of the meatball ingredients in a medium bowl and mix well.
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Form into 18 meatballs and place on a parchment lined baking sheet.
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Bake at 375F/190C for 15 minutes.
For the Sauce:
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Place curry paste in a medium saucepan and cook over medium heat for about 2 minutes or until fragrant.
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Add the rest of the ingredients and whisk until smooth.
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Heat on low for about 10 minutes, or until hot and simmering. Don't boil or the sauce could separate.
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Remove the meatballs from the oven and add to the sauce.
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Simmer for about 5 minutes before serving.
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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
DIRECTIONS:
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In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes.
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Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits.
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Add the xylitol or monk fruit, soy sauce, and fish sauce.
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Stir-fry for another minute and de-glaze the pan with the broth.
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Add basil and stir fry until wilted.
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Serve with Cauliflower rice.
Serves 8 . Each serve = 2P1F.