NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 oz Brown rice noodles

1 large Egg

0.25 tbsp Avocado oil

1 tbsp Tamarind paste

1 tbsp Coconut aminos

1 tsp Fish sauce

0.5 tsp Maple syrup

1 cup Bean sprouts

2 tbsp Green onions

1 clove Garlic

0.25 tbsp Peanuts

0.25 tsp Red pepper flakes

0.5 whole Lime

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat and sauté the diced chicken and minced garlic until the chicken is browned and cooked through.

• 4

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

• 5

  Add the drained noodles and the prepared tamarind sauce to the pan, tossing everything together for 2 minutes to coat the noodles thoroughly.

• 6

  Fold in the bean sprouts, sliced green onions, and red pepper flakes, cooking for just 1 minute more to maintain the crunch of the vegetables.

• 7

  Plate the noodles and garnish with crushed peanuts and a fresh lime wedge before serving.