NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 large Egg Egg

1 oz Rice noodles

0.5 tsp Avocado oil

1 tbsp Tamari

1 tbsp Tamarind paste

0.5 tsp Honey

1 tbsp Peanuts

1 cup Bean sprouts

2 tbsp Green onions

1 clove Garlic

0.25 tsp Red pepper flakes

1 wedge Lime

PREPARATION

• 1

  Soak the dry rice noodles in a bowl of hot water for about 10 minutes until they are tender but still firm, then drain and set aside.

• 2

  In a small mixing bowl, whisk together the tamari, tamarind paste, and honey to create the Pad Thai sauce base.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat.

• 4

  Add the sliced chicken breast to the skillet and sauté until golden brown and cooked through, approximately 5-6 minutes.

• 5

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

• 6

  Stir in the minced garlic and red pepper flakes, cooking for 30 seconds until the aromatics are fragrant.

• 7

  Add the soaked rice noodles, bean sprouts, and the prepared sauce to the pan.

• 8

  Toss everything together vigorously for 2 minutes until the noodles are well-coated and the sprouts have slightly wilted.

• 9

  Transfer to a plate and garnish with crushed peanuts, sliced green onions, and a fresh squeeze of lime juice.