NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 large egg

1 oz brown rice noodles

0.5 tsp avocado oil

1 tbsp tamarind paste

1 tbsp coconut aminos

1 tsp fish sauce

1 tsp honey

1 cup bean sprouts

2 tbsp green onions

1 clove garlic

0.25 tsp red pepper flakes

0.5 whole lime

1 tbsp cilantro

PREPARATION

• 1

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

• 2

  In a small jar, whisk together the tamarind paste, coconut aminos, fish sauce, and honey until the sauce is smooth.

• 3

  Heat the avocado oil in a large wok or non-stick skillet over medium-high heat and add the diced chicken breast.

• 4

  Cook the chicken for 5-6 minutes until golden and cooked through, then add the minced garlic and red pepper flakes for 30 seconds.

• 5

  Push the chicken to one side of the pan and crack the egg into the empty space, scrambling it quickly until set.

• 6

  Add the drained noodles and the prepared tamarind sauce to the pan, tossing everything together for 2 minutes until the noodles are coated and tender.

• 7

  Fold in the bean sprouts and green onions, cooking for just 1 minute more to maintain their crisp texture.

• 8

  Serve immediately topped with fresh cilantro and a generous squeeze of lime juice.