If you’ve been missing your take-out nights, this healthy Pad Thai is sure to win your heart. This dish makes a great dinner the whole family will love, and you don’t have to feel bad about feeding it to them! With so much flavor packed into this meal, it’s hard to believe its actually good for you!!
|Prep Time||20 minutes|
|Cook Time||25 minutes|
|Passive Time||45 minutes|
- 4 medium zucchinis spiralized
- 2 TBSP avocado or grape seed oil
- 1 yellow bell pepper julienned (sliced thin)
- 1 red bell pepper julienned (sliced thin)
- 1 small yellow onion julienned (sliced thin)
- 1 cup bean sprouts
- 4 whole eggs beaten
- 1 lb chicken thighs or breasts
- 1 tsp sea salt
- 1/2 tsp black pepper
- sliced green onions for garnish
- 3-4 drops liquid stevia
- 4 TBSP fish sauce
- 3 TBSP red chili sauce check label for off-plan ingredients
- 3 garlic cloves minced
- 1 tsp grated ginger
- 2-3 TBSP coconut aminos
- 1 tsp siracha optional (for some added heat)
For the Pad Thai
For the Sauce
- Heat nonstick skillet over medium-high heat. Add in 1TBSP of your oil. Season chicken with salt and pepper and cook each side for 5 minutes, until chicken is no longer pink in the center. Remove from pan, let rest for 5 minutes, then slice thinly and set aside.
- In a small bowl, whisk together all sauce ingredients and set aside.
- Heat the remaining tablespoon of oil in the pan. Add in peppers and onions and cook 5-6 minutes, until onions are translucent.
- Push the sautéed vegetables to the side of the pan and add in beaten eggs. Move them around with a spatula until full scrambled Mix with sautéed vegetables. Add in sauce mixture, continue to cook until sauce thickens slightly.
- Add in zoodles and bean sprouts and toss everything to coat. Cook for 2-3 minutes. Top with chicken slices and optional green onions.
1 serving = 3oz. chicken and 1/6 of the vegetable mixture. Each serving contains 1 protein, 1 fat, and 2 vegetable servings.