Indian‑Spiced Pad Thai with Cauliflower Rice‑Noodle Mix

Ingredients

• 2 cups Cauliflower rice
• 150 grams Shirataki noodles (or konjac noodles)
• 200 grams Chicken breast, thinly sliced
• 1 teaspoon Cumin seeds
• 1 teaspoon Ground coriander
• ½ teaspoon Turmeric powder
• 2 tablespoons Tamarind paste
• 2 tablespoons Soy sauce (gluten‑free if needed)
• 1 tablespoon Olive oil
• 1 teaspoon Fresh ginger, grated
• 2 pieces Garlic cloves, minced
• 1 tablespoon Lime juice
• 2 tablespoons Fresh cilantro, chopped(optional)
• ½ teaspoon Salt
• ¼ teaspoon Black pepper

Instructions

1. 1

   Heat the olive oil in a large wok or skillet over medium‑high heat (about 2 minutes). Add the cumin seeds and let them sizzle for 30 seconds, then stir‑in the garlic and ginger; sauté until fragrant (≈1 minute).

2. 2

   Add the sliced chicken breast, season with salt and pepper, and stir‑fry until cooked through, about 5‑6 minutes. Remove the chicken and set aside.

3. 3

   In the same pan, add the cauliflower rice and stir‑fry for 3‑4 minutes until lightly softened. Push the rice to the side, add the shirataki noodles (rinsed and drained) and toss for another 2 minutes.

4. 4

   Mix together the tamarind paste, soy sauce, turmeric, ground coriander, and lime juice in a small bowl. Pour the sauce over the rice‑noodle mixture, stirring to coat evenly; cook for 2‑3 minutes until the sauce thickens slightly.

5. 5

   Return the cooked chicken to the pan, combine everything, and adjust seasoning with additional salt or lime juice if desired. Remove from heat and garnish with optional cilantro before serving.