Chicken Pad Thai

Ingredients

Sauce

• 1⁄2 cup packed Truvia Sweet Complete Brown Sweetener

• 1⁄4 cup fish sauce

• 2 Tbsp tamarind paste

• 2 Tbsp reduced sodium soy sauce

• 2 Tbsp lime juice

• 1⁄4 tsp crushed red pepper flakes

Pad Thai

• 10 oz thin rice noodles

• 3 Tbsp olive or peanut oil, divided

• 1 lb boneless skinless chicken breasts, thinly sliced and cut into bite-sized pieces

• 1 cup washed bean sprouts

• 1⁄2 cup washed and shredded carrots

• 4 cloves garlic, minced

• 3 eggs, whisked

• 3 green onions, washed and sliced into 1-inch pieces

Directions

• 1.  

  In a medium bowl, whisk all the sauce ingredients together until completely combined. Set aside until ready to use.

• 2.  

  Cook the rice noodles al dente (firm) according to package instructions.

• 3.  

  Drain the noodles in a strainer, then rinse with cold water briefly to halt their cooking.

• 4.  

  Add one tablespoon oil to the noodles to prevent the noodles from sticking.

• 5.  

  Heat, 1 tablespoon oil in a large sauté pan or wok over high heat.

• 6.  

  Add the chicken and sauté for 3-5 minutes, tossing occasionally, until the chicken is cooked through. Internal temperature should be 165 ºF.

• 7.  

  Transfer the chicken to a plate, cover with a lid to stay warm and set aside.
  

• 8.  

  To the pan, add 1 tablespoon oil, bean sprouts, carrots, and garlic. Heat for 2 minutes, stirring occasionally.

• 9.  

  In a separate bowl, whisk the eggs.

• 10.  

  Push the veggies to one side of the pan and add the whisked eggs on the other side. Cook the eggs until scrambled, stirring often. Cook to an internal temperature of 145˚F.

• 11.  

  Add everything back in with the eggs and veggies — the cooked noodles, cooked chicken, sauce and green onions.

• 12.  

  Give the mixture a good toss until everything is evenly coated in the sauce.

• 13.  

  Remove pan and enjoy!

• 14.  

  Refrigerate leftovers in a sealed container.