15-Minute Chicken Pad Thai
Ingredients for 4 hearty servings
Sauce
3 tablespoons low sodium soy (or liquid aminos)
2 tablespoons fish sauce
3 tablespoons rice vinegar
2 tablespoons water
3 tablespoons coconut sugar
1 teaspoon arrowroot (or cornstarch)
red pepper flakes (optional)
spray olive oil
1 1/4 lb chicken breast, cut into 1-inch chunks
Substitutes: extra firm tofu; tempeh; top round beef; shrimp
1 1/2 tablespoon olive oil
3 garlic cloves (or 1 tablespoon garlic minced)
1/3 cup diced red onion (or yellow or white)
2 eggs, lightly beaten
3 cups finely shredded cabbage (red or green)
150g shredded carrots
4oz cooked brown rice noodles (or Shirataki or low-carb Miracle Noodles)
Garnish
lime
cilantro
red pepper
green onion
crushed roasted peanuts
STEPS
Step 1
Cook noodles according to the instructions given on the package.
Step 2
Mix together the ingredients for the sauce. Set aside.
Step 3
Set a nonstick skillet on medium heat. Once hot, spray with olive oil, then toss in the chicken breast. Cook for 6 to 8 minutes, or until the chicken is cooked through and the outside is lightly seared/browned. Set aside.
Step 4
Place the same skillet back on the heat, and reduce to medium heat. Add olive oil, garlic and red onion. Flavor the oil for 2 to 3 minutes, then add the eggs. Chop up the eggs while they cook in the skillet.
Step 5
Add the cabbage and carrots, and cook until the cabbage begins to lightly wilt, then add the cooked brown rice noodles. Fold everything together, then make a hole in the skillet. Pour the sauce in the hole, and as soon as it begins to simmer, mix and fold the noodles and veggies in the sauce.
Step 6
Add the cooked chicken breast, garnish and enjoy!