NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 oz brown rice noodles

1 large egg

1 cup bean sprouts

1 tbsp coconut aminos

0.5 tbsp tamarind paste

0.25 tsp sesame oil

1 clove garlic

0.25 cup green onions

0.5 tbsp peanuts

0.5 whole lime

0.25 tsp red pepper flakes

PREPARATION

• 1

  Place the brown rice noodles in a bowl of very hot water and soak for 10-15 minutes until tender but firm, then drain and set aside.

• 2

  In a small bowl, whisk together the coconut aminos, tamarind paste, and red pepper flakes to create the Pad Thai sauce.

• 3

  Heat the sesame oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast and minced garlic, sautéing until the chicken is cooked through and golden.

• 4

  Push the chicken to one side of the pan and crack the egg into the empty space. Scramble the egg until just set, then mix it into the chicken.

• 5

  Add the drained noodles, the prepared sauce, and half of the bean sprouts to the pan. Toss everything together for 1-2 minutes until the noodles are well-coated and the sauce has thickened slightly.

• 6

  Remove from heat and stir in the remaining bean sprouts and green onions.

• 7

  Serve immediately topped with crushed peanuts and a squeeze of fresh lime juice.