Name: Chicken Pad Thai Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz raw chicken breast; 0.75 oz dry rice noodles; 1 large egg; 0.5 tsp avocado oil; 1 cup raw bean sprouts; 2 stalk raw green onions; 1 tbsp tamari; 1 tbsp lime juice; 0.5 tsp honey; 0.25 tsp red pepper flakes; 1 clove raw garlic; 0.25 tbsp raw peanuts

Nutrition

Per serving

465 calories

Protein: 53g; 45% of calories
Carbs: 33g; 28% of calories
Fat: 14g; 27% of calories

Instructions

Prep 15 min · Cook 10 min

Place the dry rice noodles in a large bowl and cover with very hot water; let soak for 15 minutes until pliable but still slightly firm, then drain.
In a small jar, whisk together the tamari, lime juice, honey, and red pepper flakes to create the Pad Thai sauce.
Heat the avocado oil in a large wok or non-stick skillet over medium-high heat.
Add the raw chicken breast strips and minced garlic to the pan, sautéing for 6 minutes until the chicken is golden and cooked through.
Push the chicken to the sides of the pan and crack the egg into the center, scrambling it quickly until just set.
Add the drained noodles and the prepared sauce to the pan, tossing everything together for 2 minutes until the noodles are tender and well-coated.
Fold in the raw bean sprouts and sliced green onions, cooking for just 1 minute more to maintain a slight crunch.
Transfer to a plate and garnish with the crushed raw peanuts before serving.

Nutrition

Ingredients

Instructions

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