Chicken Pad Thai
Super easy
Category: Main Dishes


Pad Thai

1 lb chicken breast
freshly ground pepper
1 tbsp olive oil
1 tbsp honey
2 tsp chili garlic sauce
3 tbsp rice wine vinegar
2 tbsp low-sodium soy sauce
1 tbsp peanut butter
1/4 cup water
1 medium zucchini, spiralized, about 1 cup
2 medium carrots, spiralized, about 1 cup
1 cup pad thai stir-fry noodles, cooked
1 cup bean sprouts
1 cup cabbage, thinly slicied
1 lime, quartered
1/4 cup unsalted peanuts, crushed
2 tbsp cilantro, chopped

Chicken Pad Thai Directions

  1. Season chicken with pepper. Heat olive oil in large non-stick skillet over medium high heat and cook chicken until fully cooked and juices are clear. Remove chicken from pan and allow to rest for 5 minutes before slicing.
  2. In small bowl, whisk together, honey, chili garlic sauce, rice vinegar, soy sauce, peanut butter, and water to make sauce.
  3. Add zucchini, carrots, pre-cooked rice noodles, and chicken to the pan, pour sauce over and toss to coat. Toss in bean sprouts and cabbage: Serve with lime wedge, crushed peanuts and cilantro.

NUTRITION FACTS [per serving} 295 calories, 12g total fat, 2g saturated fat 60mg cholesterol, 792mg sodium, 22g carbohydrate, 4g fiber, 9g sugar, 27g protein, 109% vitamin A, 46% vitamin C, 7% calcium, 10% iron