4 ounces Thai Kitchen brown rice noodles
2 teaspoons olive oil
1 lb boneless skinless chicken breasts
1 medium red bell pepper
1/4 cup grated carrots
2 tsp garlic (minced)
1 large egg (lightly beaten)
6 tablespoons Thai Peanut sauce
2 tablespoons Tamari GF Soy Sauce
1/4 cup unsalted peanuts
Cook the rice noodles per package directions. They should be soft but not mushy. Drain, rinse under cold water, and set aside.
In a wok or deep skillet, heat olive oil over medium-high heat. Once the oil is hot, add the sliced chicken and cook for 4-6 minutes, or until cooked through. Transfer the chicken to a paper towel-lined plate and set aside.
With the wok or skillet still over medium-high heat, add the bell pepper strips and grated carrots. Saute for 2 minutes. Next, add in the garlic and cook for another 1 minute.
Push the vegetables to the sides of the pan and add the beaten egg to the middle of the pan. Scramble the egg until cooked through, about 1-2 minutes.
Add the chicken, noodles, pad thai sauce, and soy sauce into the pan and stir well to combine. Cook for 1-2 minutes, or until the sauce is heated through.
Remove the wok or skillet from the heat. Stir in peanuts. Or add peanuts on top. Add optional toppings (if using) and enjoy!
298 Calories 31.8 Carbs /8.9 Fat /23.6 Protein
(For 1 serving only. Makes 4 total.)