High Protein Chicken Pad Thai

Who doesn’t love Chicken Pad Thai? I know I do. With a boost in the amount of chicken you use and a store bought sauce, this one is simple and can help with getting your protein in for the day.

INGREDIENTS:

• 2 lbs boneless, skinless, chicken breast cut in strips

• 8 oz Pad Thai rice noodles

• 2 Tbsp sesame oil, divided

• 4 cloves of garlic, minced

• 1 large red bell pepper, sliced and halved in strips

• 1 cup matchstick carrots

• 1 shallot, diced

• 3 large eggs

• 1 bottle Sky Valley Thai Peanut Sauce

• 2 cups bean sprouts

• 1/4 cup diced green onions

• 3/4 cup unsalted peanuts, chopped

• 1/4 cilantro, chopped

DIRECTIONS:

1. Place dry pad Thai noodles in a large bowl and pour boiling or hot water over the noodles and let soak for 10 minutes. Strain noodles and run cold water over them. Add 1/2-1 Tbsp of sesame oil to noodles to prevent from sticking and set aside.

2. Add 1 Tbsp sesame oil to a hot skillet. Sauté chicken until brown and almost cooked through. Remove chicken and set aside.

3. Sauté red pepper and shallots for 2-3 minutes until softened.

4. Add garlic and matchstick carrots and continue cooking for 2 minutes.

5. Move sautéed vegetables to the sides of pan and pour eggs in the center and cook until almost cooked through, be careful not to over cook the eggs.

6. Add noodles and chicken back to the pan with the veggies and combine.

7. Pour sauce over the noodles and chicken mixture and cook for 2-3 minutes more until warm. You can either add bean sprouts to the whole dish at this point or add to individual servings if you would like.

8. Weigh the entire dish to get total servings.

9. Top each serving with green onions, cilantro and peanuts if desired. Enjoy!

MACROS (for a 200 gram serving):

Protein: 35g
Carbohydrates: 38g
Fat: 18g

Created by: Maggie Shaffer, Black Iron Nutrition Coach