| 16 | 35 | 449 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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 (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 (sliced, for pad thai) |
| 1/4 cup | Peanuts (chopped, for pad thai) |
| 1 fruit | Lime (cut into wedges for serving) |
Sauce:
Noodles:
Pad Thai:
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.
Assembly:
Chicken
is a great source of lean protein and may contribute in muscle growth and repair
| Fruit | 0.3 |
| Meat | 1.3 |
| Meat Alternative | 0.5 |
| Vegetables | 6.2 |
