Total Time: 30-35 minutes

• 1 lb of chicken breasts cut up into bite size pieces
• sea salt and pepper
• 1 box of Annies Gluten Free Rice Pad Thai noodles
• 2 TBS Avocado Oil or Olive Oil
• 1-2 garlic cloves, minced (or 1 tsp)
• 1 tsp ground ginger
• 1 shallot finely diced
• 2-3 large carrots, thinly sliced (or 1 cup of shredded carrots)
• 2 bell peppers, thinly sliced
• 2 – 3 large eggs, whisked

Sauce:

• 1/4 cup of fresh lime juice
• 1 TBS Sriracha
• 4 TBS Fish Sauce
• 3 TBS Coconut Aminos
• 4 TBS coconut sugar
• 1/2 TBS organic tomato paste

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What to do:

• Cook your noodles according to the package and set them aside
• Whisk all of the sauce ingredients together in a small bowl and set aside
• Slice your bell peppers and carrots (I use a mandolin for this but you can use a veggie peeler or just a knife) and set aside
• Mince your garlic cloves and shallot and set aside
• Cut your chicken into bite size pieces and season with salt and pepper
• Heat oil in a large skillet or a wok over medium high heat
• Once hot, add the chicken and cook until mostly cooked through
• Add your ginger, shallots, and garlic to the skillet and stir up well
• Add your bell peppers and carrots and stir up until bell peppers are softened, about 8-10 minutes
• Whisk eggs in a bowl and add some salt and pepper
• Move everything to the sides of your skillet or wok and pour in eggs and scramble
• Mix everything together and turn the heat to low
• Add the noodles and sauce and use tongs to mix everything together
• Turn off the heat and let sit for 3-5 minutes then enjoy a bowl of Pad Thai