Ingredients

Sauce

• 1⁄2 cup packed Truvia for Baking Brown Sweetener

• 1⁄4 cup fish sauce

• 2 Tbsp tamarind paste

• 2 Tbsp reduced sodium soy sauce

• 2 Tbsp lime juice

• 1⁄4 tsp crushed red pepper flakes

Pad Thai

• 300g thin rice noodles

• 3 Tbsp olive or peanut oil, divided

• 500g boneless skinless chicken breasts, thinly sliced and cut into bite-sized pieces

• 1 cup washed bean sprouts

• 1⁄2 cup washed and shredded carrots

• 4 cloves garlic, minced

• 3 eggs, whisked

• 3 onions, washed and sliced

Directions

• 1.  

  In a medium bowl, whisk all the sauce ingredients together until completely combined. Set aside until ready to use.

• 2.  

  Cook the rice noodles al dente (firm) according to package instructions.

• 3.  

  Drain the noodles in a strainer, then rinse with cold water briefly to halt their cooking.

• 4.  

  Add one tablespoon oil to the noodles to prevent the noodles from sticking.

• 5.  

  Heat, 1 tablespoon oil in a large sauté pan or wok over high heat.

• 6.  

  Add the chicken and sauté for 3-5 minutes, tossing occasionally, until the chicken is cooked through.

• 7.  

  Transfer the chicken to a plate, cover with a lid to stay warm and set aside.

• 8.  

  To the pan, add 1 tablespoon oil, bean sprouts, carrots, and garlic. Heat for 2 minutes, stirring occasionally.

• 9.  

  In a separate bowl, whisk the eggs.

• 10.  

  Push the veggies to one side of the pan and add the whisked eggs on the other side. Cook the eggs until scrambled, stirring often.

• 11.  

  Add everything back in with the eggs and veggies — the cooked noodles, cooked chicken, sauce and green onions.

• 12.  

  Give the mixture a good toss until everything is evenly coated in the sauce.

• 13.  

  Remove pan and enjoy!