NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz brown rice noodles

1 large egg

1 cup bean sprouts

2 stalks green onions

1 clove garlic

1 tsp avocado oil

1 tbsp tamari

1 tsp honey

1 tbsp lime juice

0.25 tsp red pepper flakes

0.5 tbsp roasted peanuts

1 tbsp fresh cilantro

PREPARATION

• 1

  Soak the brown rice noodles in a bowl of very hot water for about 10 minutes until they are pliable but still have a firm bite.

• 2

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

• 3

  Heat the avocado oil in a large non-stick skillet or wok over medium-high heat and add the diced chicken, cooking until golden and opaque.

• 4

  Stir in the minced garlic and the white parts of the sliced green onions, sautéing for 60 seconds until the aromatics are fragrant.

• 5

  Move the chicken mixture to the edges of the pan, crack the egg into the center, and stir gently until the egg is fully scrambled.

• 6

  Add the drained noodles, prepared sauce, and bean sprouts to the skillet, tossing everything together for 2 minutes until the noodles are tender.

• 7

  Garnish the dish with crushed peanuts, fresh cilantro, and the remaining green onion tops before serving immediately.