Darby's Daily Balance
Chicken and Vegetable Pad Thai
chicken and vegetable pad thai—a delicious meal with a full nutritional profile.
Ingredients
- 1 lb pad Thai rice noodles
- 2 lb boneless skinless chicken breasts, cut into 2 inch pieces
- 1/3 cup whole wheat flour
- 3/4 cup ghee or butter
- bell peppers, sliced
- 2 cup shredded carrots
- 8 oz bean sprouts
- 6 eggs, beaten
Sauce Ingredients
- 3/4 cup soy sauce or coconut aminos
- 3/4 cup fish sauce
- 1 tbsp olive oil or avocado oil
- 1 garlic (clove, minced)
- 1 tbsp tamari tamarind powder
Optional Toppings
- cilantro
- chopped peanuts
- lime
- green onion
- sesame seeds
Method
- 1
Start by coating your chicken in flour and shake off excess.
- 2
Cook noodles to package directions.
- 3
Heat 1/2 cup ghee over medium high heat and add chicken in a single layer.
- 4
Cook 4 minutes each side and set aside.
- 5
Add remaining ghee and cook peppers for 3 minutes.
- 6
Add carrots and sprouts and cook 3 more minutes.
- 7
Pour in eggs and cook until scrambled and cooked through.
- 8
Return chicken and noodles to pan of veggies and stir in sauce.
- 9
Top with your favorite toppings serve and enjoy.