In a wok or large pan on medium heat , cook the diced onion coconut/olive oil until translucent. Then cook garlic until fragrant.
Season the chicken thighs and place them in the pan. Let them cook for about 5-7 minutes on each side or until fully cooked.
Take the chicken thighs out of the pan and shred them using two forks.
Trim the ends off the zucchini and spiralize them into noodles. Set the noodles aside.
Create a well in the centre of the pan and crack an egg into it. Allow it to cook for a few seconds and then scramble it into large chunks.
Once the egg is cooked , toss the zucchini noodles into the pan. Let your noodles cook for just about two minutes, tossing continuously.
Add the shredded chicken thighs and finish it all off with a splash of soy sauce and lime juice.
Serve the chicken pad thai with crushed cashew nuts and lime for garnish. Salt and pepper the dish as needed.
Ingredients makes 2 serves
Per serving:-
