Purple Daikon Phad Thai

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  • Servings: 2-4
  • Difficulty: medium, spiralizer needed
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  • 2 eggs
  • 1/4 cup roasted unsalted peanuts
  • 1 tablespoon peanut oil (or oil of choice)
  • Tofu or chicken (prepared separately and added at the end)
  • 1 garlic clove, minced
  • ½ cup diced shallot
  • ½ cup diced chives
  • ½ cup diced cilantro
  • 1 tablespoon coconut flour
  • 1 small lime, cut into wedges
  • 3-4 purple daikon radishes, spiralized (depending on how many people you want to feed).
  • For the sauce:
    • 3 tablespoons freshly squeezed lime juice
    • 2 tablespoon fish sauce
    • 1 tablespoon soy sauce
    • 1.5 tablespoon chili sauce (I used Thai chili garlic sauce)
    • 1.5 tablespoon honey


Things to prepare and set aside beforehand (or during wait time)

  1. Scramble the eggs.
  2. Whisk sauce ingredients together.
  3. Place the peanuts into a food processor and pulse until lightly ground.
  4. Spiralize your radishes.

Main directions

  1. Place a large skillet over medium heat. Heat oil, add in the chicken or tofu and season with salt and pepper. Cook for 5 minutes or until chicken is cooked through and no longer pink.Turn the heat down to low and set the chicken aside on a plate, using tongs or a slotted spoon.
  2. Add in the daikon noodles, season with salt and pepper and toss to coat the noodles in the juices. Cook for 3-5 minutes or until daikon has softened. Remove from pan.
  3. Add the garlic and shallots into the pan and cook for about 1 minute.
  4. Add in the sauce and then the flour, turn the heat back up to medium and whisk quickly so that the flour dissolves and the sauce thickens.
  5. Once the sauce is thick, add back in the daikon noodles and toss to combine thoroughly, tossing until noodles are completely coated in the sauce.
  6. Combine the chicken, eggs and half the ground peanuts.
  7. Plate onto dishes and garnish with scallions, cilantro, and the rest of the ground peanuts. Serve with lime wedges.

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