Who else loves Thai food?! It's one of my favorite styles of cooking! If I'm not cooking one night, I always want to go grab some Thai food! I love Curries, Pad Thai, Tom Yum Gung, I could go on and on! Oh great...now I'm hungry for Thai food and it's only 10am!!
This meal is full of veggies! I went to the supermarket the other day and picked up mung bean fettuccine noodles!! I noticed how it had 24 grams of protein and 11 grams of fiber per serving! And, it is significantly low in carbs for a pasta! It doesn't have a strong taste, so whatever sauce you make, the pasta will absorb that flavor.
Time to start cooking!!!
Mung Bean Fettuccine Thai Stir-Fry---Serves 8
- 14 ounces Mung Bean Fettuccine (2 bags)
- 1 lb Chicken Breasts, cubed
- 1 cup Broccoli Sprouts
- 1 1/2 cups Shredded Carrots
- 2 cups Sliced Mushrooms
- 3 eggs
- 1/2 cup Coconut Aminos
- 1 tablespoons Ponzu Sauce
- Juice of 1 Lime
- 1/4 cup Honey
- 2 teaspoons Chili Sauce
- 2 tablespoons Sesame Oil
- 1 tablespoon WEDO Banana Flour
- Salt and Pepper, to taste
- Cilantro, for garnish
Add one tablespoon of sesame oil to a pan. One hot, add broccoli sprouts, mushrooms and carrots. Season with salt and pepper. After about 4 minutes, or until vegetables are somewhat softened, remove from pan and place to the side in a large bowl.
Add remaining tablespoon of sesame oil to pan. Add cubed chicken breasts and cook for about 4 minutes per side, or until fully cooked. Add vegetables back into pan with chicken.
Add mung bean fettuccine into boiling water and cook for 8 minutes on a low simmer. Once fettuccine is done cooking, drain and add to pan with vegetables and chicken. Pour in sauce and mix thoroughly. Fry 3 eggs and mix into pasta.
Plate and serve with sliced lime wedges and top with cilantro! Enjoy!