NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 large egg

1 oz rice noodles

1 tsp avocado oil

1 tbsp tamari

1 tsp fish sauce

1 tbsp lime juice

1 tsp maple syrup

1 tsp tamarind paste

0.5 cup bean sprouts

2 tbsp green onions

0.25 cup shredded carrots

0.5 tbsp crushed peanuts

0.25 tsp red pepper flakes

1 clove garlic

PREPARATION

• 1

  Soak rice noodles in hot water for 10-15 minutes until al dente, then drain.

• 2

  Whisk together tamari, fish sauce, lime juice, maple syrup, tamarind paste, and red pepper flakes in a small bowl.

• 3

  Heat avocado oil in a large skillet or wok over medium-high heat and add minced garlic.

• 4

  Add sliced chicken breast to the skillet and cook until golden brown and cooked through.

• 5

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

• 6

  Add the drained noodles, shredded carrots, and sauce mixture to the pan, tossing everything to combine.

• 7

  Stir in bean sprouts and green onions, cooking for just one minute until the sprouts slightly soften.

• 8

  Serve immediately topped with crushed peanuts for a satisfying crunch.