Chicken Pad Thai Bowl

Directions

1. Prepare rice noodles according to package instructions, set aside.

2. In a large skillet over medium-high heat, add the avocado oil and onion. Cook until tender and slightly softened. Add chicken and cook until no longer pink.

3. Add the ginger and garlic, cook until fragrant. Add the bell pepper, cabbage and carrots. In a small bowl, combine soy sauce, broth, fish sauce, lime juice, brown sugar and chili paste. Pour into skillet and simmer over medium-low heat.

4. Add the cooked noodles and toss until combined, then add the scrambled eggs and stir gently to combine.

5. Serve in bowls and top with green onions, peanuts and lime wedge.

6. Refrigerate leftovers up to 4 days.

Ingredients

• 8 oz. pad Thai noodles
• 1 Tbsp. avocado oil
• 1/2 cup onion, sliced
• 1 lb. boneless skinless chicken breasts, thinly sliced to bite-size pieces
• 1 Tbsp. ginger, grated
• 2 cloves garlic, minced
• 1/2 cup red bell pepper, thinly sliced and halved
• 1 cup green cabbage, shredded
• 1/2 cup carrots, shredded
• 2 Tbsp. low-sodium soy sauce
• 1/4 cup low-sodium broth
• 2 Tbsp. fish sauce
• 2 Tbsp. lime juice
• 2 Tbsp. brown sugar
• 1 Tbsp. roasted red chili paste
• 2 large eggs, scrambled
• 1/4 cup green onions, sliced
• 1/4 cup peanuts, chopped
• Lime wedges, to serve