Healthier chicken pad thai (GF & DF)
Ingredients
Chicken breasts, cubed (I used 2 breasts)
3 eggs
150-200g Shredded cabbage (I used about 180g container from Erewhon, but you can also use a bag of tri color slaw)
1 cup shredded or diced carrots
1 red pepper, thinly sliced
1 large yellow onion, thinly sliced
5 garlic cloves, minced
3-5 green onions, chopped
White rice noodles (I used half a package, about 4 oz) (you can also veto this altogether for more of a veggie noodle feel)
FOR THE SAUCE
1/4 cup peanut butter (I use Santa Cruz for no seed oils) (I like mine kind of peanut buttery tasting but opt for 2 TBSP if wanting less PB taste)
1/4 cup coconut aminos
2 tbsps rice vinegar
Juice of 1 lime
1 tbsp avocado/olive oil (you can also use sesame here I just prefer avo or olive)
1/2 tsp red pepper flakes
OPTIONAL TOPPINGS
Cilantro
Sesame seeds
peanuts
more lime juice
Instructions
Start by bringing a pot of water to a boil for your noodles.
Prep your veggies- thinly slice your onions / bell pepper, mince garlic, chop green onions. Cube your chicken breasts.
In a large skillet over medium heat, add a splash of avocado oil and scramble your 3 eggs. Once cooked move to a small plate and set aside.
In the same skillet, add a touch more avocado oil and add your cubed chicken breasts. Season with S&P and cook for 4-5 min. No need to cook fully.
Add to the same pan as your chicken the thinly sliced onion, bell pepper, slaw/cabbage, carrots, and minced garlic. It will feel like a lot, but will cook down. Let everything sauté, stirring occasionally, for about 10 minutes.
While the veggies are sautéing add your rice noodles to the boiling water. Then whisk to combine all sauce ingredients in a bowl. Set aside when done.
Add your scrambled eggs and chicken into your pan with your veggies and stir till combined. Then add in your cooked noodles and sauce (Save a little noodle water incase it’s seeming a little dry).
Plate your noodles and add any toppings of choice :)
ENJOY!!!!