NUTRITION

SERVINGS

INGREDIENTS

1 oz rice noodles

0.5 tbsp avocado oil

4.5 oz chicken breast

1 clove garlic

1 large egg

1 tbsp tamari

1 tbsp fish sauce

1 tbsp lime juice

0.5 tsp honey

0.25 tsp red pepper flakes

1 cup bean sprouts

2 tbsp green onions

1 tbsp peanuts

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the rice noodles in a bowl of very hot water and soak for about 20 minutes until tender but firm, then drain and set aside.

• 2

  In a small bowl, whisk together the tamari, fish sauce, 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, add the chicken, and sauté until golden and cooked through.

• 5

  Add the minced garlic to the skillet and cook for 30 seconds until fragrant, then push the chicken to one side of the pan.

• 6

  Crack the egg into the empty side of the pan and scramble quickly until just set, then mix it into the chicken.

• 7

  Add the drained noodles and the prepared sauce to the skillet, tossing everything together for 1-2 minutes until the noodles are well coated and hot.

• 8

  Fold in the bean sprouts and sliced green onions, cooking for just 30 seconds to retain their crunch.

• 9

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