Chicken Pad Thai This savoury and sweet homemade Pad Thai includes fresh ingredients and a tangy sauce made with Truvia For Baking Brown Sweetener. Prep Time 15 minutes Cook Time 15 minutes Ingredients Sauce1⁄2 cup packed Truvia for Baking Brown Sweetener1⁄4 cup fish sauce2 Tbsp tamarind paste2 Tbsp reduced sodium soy sauce2 Tbsp lime juice1⁄4 tsp crushed red pepper flakesPad Thai300g thin rice noodles3 Tbsp olive or peanut oil, divided500g boneless skinless chicken breasts, thinly sliced and cut into bite-sized pieces1 cup washed bean sprouts1⁄2 cup washed and shredded carrots4 cloves garlic, minced3 eggs, whisked3 onions, washed and sliced Directions In a medium bowl, whisk all the sauce ingredients together until completely combined. Set aside until ready to use.Cook the rice noodles al dente (firm) according to package instructions.Drain the noodles in a strainer, then rinse with cold water briefly to halt their cooking.Add one tablespoon oil to the noodles to prevent the noodles from sticking.Heat, 1 tablespoon oil in a large sauté pan or wok over high heat.Add the chicken and sauté for 3-5 minutes, tossing occasionally, until the chicken is cooked through.Transfer the chicken to a plate, cover with a lid to stay warm and set aside.To the pan, add 1 tablespoon oil, bean sprouts, carrots, and garlic. Heat for 2 minutes, stirring occasionally.In a separate bowl, whisk the eggs.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.Add everything back in with the eggs and veggies — the cooked noodles, cooked chicken, sauce and green onions.Give the mixture a good toss until everything is evenly coated in the sauce.Remove pan and enjoy!
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