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
Prepare Miracle noodles according to package instructions and set on the side
Heat a wok or pan on low heat
Add oil, scallions & minced garlic and saute for 2 minutes
Add shredded cabbage and bean sprouts and stir for 2-3 minutes
Turn heat up to medium
Add pieces of chicken and toss until chicken is cooked through, about 2-3 minutes
Using a spatula or spoon move everything to one side of the wok or pan
Pour beaten eggs onto the other side of the pan and toss until cooked
Stir everything together until well combined
In a small bowl mix together tamari sauce, Swerve, salt & pepper
Pour Miracle Noodles into the bowl of sauce and combine well
Turn heat off and add noodle mixture into the wok and stir well
Pour lime juice & peanuts over the Chicken Pad Thai and serve warm
Recipe Notes
