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PAD THAI CHICKEN

CHICKEN
1-2 large boneless skinless chicken breasts, pounded thin (½ inch thick) and portioned
FRESH ground sea salt and black pepper, to taste

• Season chicken with FRESH ground sea salt and black pepper, to taste.
• Sauté chicken in a large sauté pan over medium heat, stirring continuously 6-8 minutes until cooked through.
• Transfer chicken to a bowl and set aside.

SAUCE
¼ cup jalapeno ketchup
2 tablespoons fish sauce
2 tablespoons sugar
2 cloves garlic, minced
1 teaspoon QUALITY peanut butter
Juice of 1 LARGE lime
½ teaspoon crushed red pepper flakes
1 teaspoon BRAGG’s liquid aminos

• Whisk all sauce ingredients and set aside.

ASSEMBLY
8 ounces flat rice noodles OR fettuccine in a pinch, cooked al dente
2 LARGE eggs
1 cup fresh bean sprouts
⅓ cup sliced shallots
1 bunch green onions
⅓ cup chopped cilantro
Chopped peanuts

• Crack eggs into the same preheated pan and allow to fry for a bout a minute.
• Break up egg with a wooden spoon and add the shallots and sprouts.
• Add chicken and sauce.
• Add noodles and toss to coat the noodles in the sauce. 
Stir in green onions and cilantro.
• Garnish with peanuts.

NOTES

• Add 1-2 teaspoons sriracha sauce or an extra pinch of crushed red pepper flakes to give it a kick!
• Easily swap out the chicken for pork, steak or even tofu!