NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Brown rice noodles

0.25 tsp Avocado oil

1 tbsp Tamari

1 tbsp Lime juice

1 tsp Honey

1 cup Bean sprouts

2 stalk Green onions

1 clove Garlic

0.5 tbsp Peanuts

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Prepare the brown rice noodles according to package instructions by soaking in hot water until al dente, then drain and set aside.

• 2

  In a small bowl, whisk together the tamari, lime juice, honey, and red pepper flakes to create the pad thai sauce.

• 3

  Slice the chicken breast into thin, bite-sized strips and season with sea salt and black pepper.

• 4

  Heat the avocado oil in a large skillet or wok over medium-high heat.

• 5

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.

• 6

  Stir in the minced garlic and sliced green onions, cooking for 1 minute until fragrant.

• 7

  Add the cooked noodles and the sauce to the skillet, tossing vigorously to coat everything evenly.

• 8

  Fold in the bean sprouts and cook for an additional minute until they are slightly softened but still crunchy.

• 9

  Serve immediately topped with crushed peanuts and an extra squeeze of lime if desired.