Low-Carb Protein Pad Thai Noodles

Ingredients

• 1 stock cube
• 2 garlic cloves
• 1 spring onion
• 1 chicken breast
• 10g of coriander
• 16ml of soy sauce
• 1/2tbsp of chilli flakes
• 30g of roasted peanuts
• 100g of sugar-snap peas
• 1 pack of GN zero carb noodles
• 1tbsp of finely milled corn flour

Recipe

• Slice the chicken into strips
• Add the chicken, cornflour and soy sauce into a bowl (mixing well)
• Dissolve the stock cube in 150ml boiled water and peel and finely chop the garlic
• Slice the spring onions finely then chop the peanuts (or crush in the bag)
• Combine the tamarind paste, 2tbsp sugar (preferably brown), 3tbsp boiled water and chilli flakes, mixing well until the sugar has dissolved
• Heat 1-2tbsp vegetable oil over a medium-high heat, once hot, add the garlic and stir for 30 seconds and add the chicken and cook until browed. Then stock and cook for a further 4-6 minutes
• Chop the coriander and sugarsnap peas to the chicken and cook for a further 3 minutes
• Add the rest of the ingredients and enjoy!