2 tbs fish sauce (or soy, or a combination)
1 tbs honey (or stevia, to taste)
Zest and juice of one lime
1 large clove garlic, minced
2 tbs coconut oil, divided
500g boneless, skinless chicken breasts, thinly sliced (can substitute beef or shrimp or any combination of these)
Salt, to taste
3 large cloves garlic, minced
1/4 inch ginger root, minced
1 large onion, sliced thinly
4 cups carrots, julienned
4 spring onions, sliced finely on the diagonal
1 large handful cilantro, minced
1/3 cup cashews, crushed and toasted in a dry pan
1. Make your sauce by heating all your ingredients together in a small saucepan until combined. Set aside.
2. In a large wok, heat one tablespoon of coconut oil and get it smoking. Salt your chicken (or protein of choice) and sear in the oil until cooked through. Remove from the wok and place in a bowl. Set aside.
3. Place the wok back on medium heat, toss the other tablespoon of oil into it and heat it through.
4. Add the onion, garlic and ginger and cook until softened, but not browned.
5. Add the carrots and cook for about 3-5 minutes, until heated through.
6. Add the sauce and cook for a few minutes more until the carrots have softened up.
7. Add your chicken along with the juices and mix together until the ingredients combine.
8. Push your ingredients to the side of the wok and crack the eggs in the empty space. Scramble until cooked then combine with the rest of the pad thai. Your carrots should be softened a bit now but not mushy.
9. Toss in the cilantro, spring onions and cashews, leaving some of each aside for garnish on the final dish.