Name: High-protein chicken pad Thai
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, thinly sliced; 1.5 oz brown rice noodles; 1 large egg, lightly beaten; 2 1/2 tsp tamarind paste; 2 tsp low sodium soy sauce; 3/4 tsp fish sauce; 1 1/2 tsp maple syrup; 2 cloves garlic, minced; 1 scallions, cut into 1-inch pieces; 2 oz bean sprouts; 1 tbsp roasted peanuts, crushed; 1/2 lime, cut into wedges; 2 tsp avocado oil; 2 1/3 cups water; 1/2 tsp red pepper flakes

Instructions

Prep 20 min · Cook 10 min

Place the noodles in a heatproof bowl and cover with most of the boiling water. Let soak for 8 to 10 minutes until tender but firm, then drain and set aside.
In a small bowl, whisk together the tamarind paste, low sodium soy sauce, fish sauce, maple syrup, and the remaining 3 tablespoons of water until smooth.
Heat half the avocado oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken slices in a single layer and cook for 3 minutes, flip, and cook for 2 minutes more until browned and cooked through. Remove chicken from the pan. Done when opaque in the center, 165°F.
Wipe out the skillet if needed and add the remaining oil. Add the garlic and red pepper flakes, cooking for 30 seconds. Push to the side, pour in the beaten egg, and scramble for 1 minute until set. Done when whites and yolks are set, 160°F.
Add the drained noodles, cooked chicken, and the sauce to the skillet. Toss everything together for 2 to 3 minutes over medium heat, adding a splash more water if the pan looks dry, until the noodles are glossy and coated.
Fold in the scallions and bean sprouts, cooking for 1 minute just to wilt. Transfer to a plate and top with crushed peanuts and lime wedges to squeeze over before eating.

Nutrition

Ingredients

Instructions

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