High-Protein Pad Thai

A delicious and protein-packed homemade Pad Thai with chicken, perfect for those wanting to enjoy a favorite take-out dish while meeting nutrition goals.

Ingredients

• 1¾ pounds (800 g) chicken breasts, diced
• 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
• 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

Instructions

1. Soak or cook noodles according to package instructions. Drain and rinse well to keep them from sticking together.
2. In a small pan on medium-low heat, mix sauce ingredients and add cornstarch dissolved in water. Simmer until thickened.
3. 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.
4. Add cooking spray and scramble the eggs. Push the eggs to the side and add the carrot, cooking for a few minutes until soft. Add the garlic and shallot, stir-frying for 30 seconds until fragrant.
5. Add the drained noodles and sauce to the wok. Toss everything together, allowing noodles to soften and absorb the sauce, about 2-3 minutes.
6. Return chicken to the wok. Add bean sprouts and toss until well combined and heated through.
7. Package into containers and garnish with green onions and lime wedges.

Notes

This recipe is ideal for meal prep, ensuring you stay on track with your nutritional goals while enjoying a tasty meal.

Recipe Source: “https://www.instagram.com/reel/DDxIdikSr8G/?igsh=b3V2ZWd3aHEyZmll"