|10 min||25 min||4|
|1/4 cup||Tamarind paste (for sauce)|
|1 1/2 tbsp||Coconut sugar (for sauce)|
|1/2 tbsp||Sriracha (for sauce)|
|1 1/2 tbsp||Tamari, gluten free, reduced sodium (for sauce)|
|1/2 whole lime(s)||Lime juice (fresh) (for sauce)|
|1/4 cup||Chicken broth (stock), low sodium (for sauce - gluten-free)|
|4 large||Zucchini (ends removed)|
|2 large||Carrots (peeled, ends removed)|
|2 tsp||Extra virgin olive oil (divided, for pad thai)|
|2 medium egg||Egg (beaten, for pad thai)|
|2 breast||Chicken breast, boneless, skinless (sliced, for pad thai)|
|3 cup||Bean sprouts (for pad thai)|
|1 pinch||Salt and pepper (for pad thai)|
|2 tbsp||Green onion, scallion, ramp (sliced, for pad thai)|
|1/4 cup||Peanuts (chopped, for pad thai)|
|1 fruit||Lime (cut into wedges for serving)|
1. Heat a teaspoon of olive oil in a large non-stick skillet over medium heat and add in the eggs. Season with salt and pepper, spread it to the edges, then scramble until cooked through. Remove and set aside in a bowl.
2. Heat another teaspoon of oil in the pan. Add the chicken breasts over medium high heat and season with salt and pepper. Stir-fry until golden and cooked through. Remove to the egg bowl and set aside.
3. Add the sauce to the pan over medium and allow to cook for a few minutes to bubble and get syrupy.
4. Add in the zucchini and carrots and cook until slightly softened and coated about 5 minutes.
5. Then add in the sprouts, chicken and egg and toss until the sprouts slightly wilt and are coated in the sauce.
is a great source of lean protein and may contribute in muscle growth and repair