Bone broth recipe | Pad Thai

Bone broth recipe | Pad Thai

Bone broth recipe | Pad Thai

This Pad Thai recipe with chicken, vegetables, bone stock and our special sauce is a true taste experience. Everyone who has tried it is enthusiastic, so invite friends and let's go! Clean Eating can be so delicious.

Author: Sebastian Unterhuber
Average reading time: 2 minutes

Recipe for 8 people
Preparation time: approx. 30 min
cooking time: approx. 25-30 min

Ingredients:

pad thai

  • 8 large zucchini, spiral
  • 3 tablespoons ghee
  • 700 g chicken thighs diced
  • 1 sliced bell bell pepper
  • 3 carrots cut into slices
  • 1/4 glass JARMINO bone broth chicken
  • 3 boiled eggs
  • 100g roasted cashew nuts, chopped
  • 1 red cabbage, chopped
  • 1 onion sliced
  • Salt Pepper

sauce

  • 50g cashew butter
  • 3 dates, soaked
  • 1 tsp fish sauce
  • 1 tablespoon sesame oil
  • 1 tsp. ground ginger
  • 1 tablespoon of apple vinegar
  • 2 tablespoons lemon juice
  • 1/4 cup of coconut milk


Preparation:

Pad Thai

  1. Spiral the zucchini first. Feel free to spiral it as thick or thin as you like. Place the spiralled zucchini in a strainer and place it over the sink. Add a few teaspoons of salt and rub the zucchini well with it. Leave it for about 20 minutes as this process removes a lot of moisture. Rinse the zucchinis well with cold water and let them drain for another 10-15 minutes, then dry them well with a kitchen towel.
  2. Melt half of the ghee in a large pan. Once the pan has heated up for a few minutes, add the diced chicken and a few salt and pepper crumbles. Leave to fry for 8-10 minutes, stirring frequently. Set the chicken aside in a bowl.
  3. Add the other half of the ghee to the pan and let it melt. Add the peppers and carrots to the pan. Sauté the carrots and peppers for 2-3 minutes. Stir in the bone stock chicken and cook for another 3 minutes. Whisk the eggs and add them to the pan. Cook for another 2-3 minutes.
  4. When everything is cooked, add it to the chicken in the bowl. Fry the zucchini pasta in the pan for 3-5 minutes until soft. Add the zucchini pasta to the bowl and mix everything well. Add cashew nuts, cabbage and green onions.

Sauce

  1. Place all the ingredients for the sauce in a blender and blend well.
  2. Turn the mixer to the lowest setting and slowly add the coconut milk.
  3. Pour about half of the sauce into the large bowl of chicken and vegetables. Add salt and black pepper to taste.

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