Lightened Up Pad Thai

• Gluten free

• Meat

  • 3/4 lb Chicken breasts

• Produce

  • 1/2 cup Cilantro, packed fresh
  • 4 cloves Garlic
  • 1 Green bell pepper, seeded then thinly sliced (about 1 cup, small
  • 5 cups Green cabbage
  • 1 Lime, wedges
  • 3 tbsp Peanuts
  • 1 Shallot, thinly sliced (about 1 cup, jumbo

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1/4 cup Chicken broth

• Condiments

  • 1 1/2 tbsp Fish sauce, gluten-free
  • 1 1/2 tbsp Tamari or soy sauce, low-sodium gluten-free

• Baking & Spices

  • 1 1/2 tsp Cornstarch or gluten-free flour
  • 1 Salt and pepper
  • 1 tbsp Sugar

• Oils & Vinegars

  • 4 tsp High heat cooking oil
  • 1/2 tsp Sesame oil

Found on us5.campaign-archive2.com

Description

Ingredients

• 1/4 cup chicken broth
• 1-1/2 Tablespoons low-sodium gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce)
• 1-1/2 Tablespoons gluten-free fish sauce (I used Red Boat brand)
• 1 Tablespoon sugar
• 1-1/2 teaspoons cornstarch or gluten-free flour (I used brown rice flour)
• 2 eggs, whisked
• 1/2 teaspoon sesame oil
• 3/4lb (12oz) chicken breasts, cut into thin strips
• salt and pepper
• 4 teaspoons high heat cooking oil, divided
• 1 jumbo shallot, thinly sliced (about 1 cup)
• 1 small green bell pepper, seeded then thinly sliced (about 1 cup)
• 4 cloves garlic, minced
• 5 cups thinly shredded green cabbage
• 1/2 cup packed fresh cilantro, chopped
• 3 Tablespoons finely chopped peanuts
• lime wedges

Directions

• Stir together chicken broth, tamari, fish sauce, sugar, and cornstarch/GF flour in a small dish then set aside. Whisk eggs together in another small dish then set aside. Heat sesame oil in a large wok or 12 skillet over medium-high heat. Add chicken, season with salt and pepper, then stir fry until cooked through and remove to a plate. Heat 2 teaspoons cooking oil in skillet then add shallots and peppers. Season with salt and pepper then stir fry until crisp-tender, 5 minutes. Add garlic then stir fry for 30 more seconds. Remove vegetables to plate with chicken. Heat remaining 2 teaspoons cooking oil in skillet then add cabbage. Season with pepper only then stir fry until just barely crisp tender, 3-4 minutes (it will continue to cook and soften in the sauce.) Add eggs then cook until set, 1-2 minutes. Add the tamari sauce mixture then bring to a bubble and boil until slightly thickened, 1-2 minutes. Remove skillet from heat then stir in chopped cilantro. Divide Pad Thai between plates then top with chopped peanuts and drizzle with fresh lime juice.