Ingredients
- 1/2 Lb Boneless chicken breasts Cut into small thin strips
- 1 Whole Lime Juice, freshly squeezed
- 8 Oz Miracle Noodles
- 4 Cloves Garlic Minced finely
- 3 Tbs Avocado oil
- 1 Cup Cabbage Shredded
- 3 Tbs Peanuts Chopped
- 1/4 Tsp Course ground pepper
- 2 1/2 Tsp Pink Himalayan salt
- 1 Tsp Swerve
- 4 Tbs Gluten free tamari sauce
- 2 Large Eggs Beaten well
- 3/4 Cup Bean sprouts
- 2 Green Scallions Chopped in 2 inch strips
Instructions
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Prepare Miracle noodles according to package instructions and set on the side
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Heat a wok or pan on low heat
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Add oil, scallions & minced garlic and saute for 2 minutes
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Add shredded cabbage and bean sprouts and stir for 2-3 minutes
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Turn heat up to medium
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Add pieces of chicken and toss until chicken is cooked through, about 2-3 minutes
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Using a spatula or spoon move everything to one side of the wok or pan
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Pour beaten eggs onto the other side of the pan and toss until cooked
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Stir everything together until well combined
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In a small bowl mix together tamari sauce, Swerve, salt & pepper
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Pour Miracle Noodles into the bowl of sauce and combine well
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Turn heat off and add noodle mixture into the wok and stir well
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Pour lime juice & peanuts over the Chicken Pad Thai and serve warm
Recipe Notes
