High-protein Pad Thai

• doses: Serves: 4
• tempo total: 6 minutes

Ingredientes

1¾ pounds (800 g) chicken breasts (diced)

Sauce

6 tbsp (90 g) fish sauce

6 tbsp (75 g) brown sugar replacement (Monk fruit)

4 tbsp (60 g) tamarind paste

2 tbsp (30 g) reduced sodium soy sauce

2 tbsp (8 g) powdered peanut butter

1 tbsp (15 g) sriracha

1 tbsp (8 g) cornstarch

For the noodles:

7 oz (200 g) rice noodles (medium width)

3 eggs (lightly beaten)

1 carrot (cut into thin strips)

4 cloves garlic (minced)

1 shallot (finely chopped)

2 cups (200 g) bean sprouts

4 green onions (cut into 2-inch lengths)

2 limes (cut into wedges)

Instruções

Soak or cook noodles according to package instructions. Drain and rinse well to keep them from sticking together.

In a small pan on medium-low heat, mix sauce ingredients and add cornstarch dissolved in water and simmer until thickened.

Heat oil in a large wok over medium-high heat and lightly spray with olive oil cooking spray.

Cook chicken in batches until cooked through. Remove and set aside.

Add cooking spray and scramble the eggs.

Push the eggs to the side and add the carrot and cook for a few minutes until soft.

Add the garlic and shallot. Stir-fry for 30 seconds until fragrant.

Add the drained noodles and sauce. Toss everything together, allowing noodles to soften and absorb the sauce, about 2-3 minutes.

Return chicken to the wok. Add bean sprouts, toss until well combined and heated through.

Package into containers and garnish with green onions and lime wedges.