Zucchini Noodle Healthy Pad Thai

• Gluten free

• Meat

  • 2 Chicken breasts, large skinless boneless

• Produce

  • 3 cups Bean sprouts
  • 2 Carrots, large
  • 2 tbsp Green onions
  • 1/2 Lime, juice of small
  • 1 Lime
  • 1/4 cup Peanuts
  • 4 Zucchini, large

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1/4 cup Chicken stock, reduced sodium

• Condiments

  • 1/2 tbsp Sriracha
  • 1 1/2 tbsp Tamari, reduced-sodium
  • 1/4 cup Tamarind paste

• Baking & Spices

  • 1 1/2 tbsp Coconut sugar
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tsp Olive oil

Found on abbeyskitchen.com

Description

Directions

• Mix together the sauce ingredients in a bowl, and set aside.
• Spiralize into circular ribbons and set aside.
• Heat a teaspoon of olive oil in a large nonstick skillet over medium heat and add in the eggs. Season with salt and pepper, spread it to the edges, then scramble until cooked through. Remove and set aside in a bowl.
• Heat another teaspoon of oil in the pan. Add the chicken breasts over medium high heat and season with salt and pepper. Stir-fry until golden and cooked through. Remove to the egg bowl and set aside.
• Add the sauce to the pan over medium and allow to cook for a few minutes to bubble and get syrupy. Add in the zucchini and carrots and cook until slightly softened and coated about 5 minutes. Then add in the sprouts, chicken and egg and toss until the sprouts slightly wilt and are coated in the sauce.
• Divide between four bowls, topped with sliced green onions, peanuts and lime wedges for serving.