NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz brown rice noodles

1 large egg

1 cup bean sprouts

0.5 tbsp peanuts

1 tbsp coconut aminos

1 tbsp lime juice

0.5 tsp honey

0.5 tsp avocado oil

1 clove garlic

0.25 tsp red pepper flakes

1 tbsp green onions

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Place brown rice noodles in a bowl of very hot water and soak for 10 minutes until softened but still firm, then drain.

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat and add the minced garlic, sautéing until fragrant.

• 4

  Add the sliced chicken breast to the skillet, seasoning with sea salt and black pepper, and cook until golden and cooked through.

• 5

  Push the chicken to one side of the pan, crack the egg into the empty space, and scramble until just set.

• 6

  Toss in the soaked noodles and the prepared sauce, stir-frying for 2 minutes until the noodles are well-coated and tender.

• 7

  Fold in the bean sprouts and green onions, then serve immediately topped with the chopped peanuts for a satisfying crunch.