- 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)
- Scramble the eggs.
- Whisk sauce ingredients together.
- Place the peanuts into a food processor and pulse until lightly ground.
- Spiralize your radishes.
- 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.
- 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.
- Add the garlic and shallots into the pan and cook for about 1 minute.
- 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.
- 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.
- Combine the chicken, eggs and half the ground peanuts.
- Plate onto dishes and garnish with scallions, cilantro, and the rest of the ground peanuts. Serve with lime wedges.