Pad Thai Chicken

Dairy Free Gluten-Free

Calories: 545 Proteins: 39 Carbs: 41 Fats: 26



10 oz rice noodles, uncooked

1/4 cup BBF Refined Avocado Oil

1 pound boneless, skinless chicken breasts

4 eggs

2 tbsp BBF Organic Coconut Vinegar

1/4 cup fish sauce

1/3 cup BBF Organic Sugar

1/3 cup coconut milk

1/2 cup PBfit

1 tsp crushed red pepper

3 green onions

2 tbsp crushed peanuts

1/4 cup basil, chopped


1. Place rice noodles in boiling water and cook for 3 minutes, or until soft. Rinse thoroughly and set aside.
2. In a small sauté pan, add all sauce ingredients and cook until sugar is dissolved.
3. Heat 2 tbsp oil in a wok or large heavy skillet. Saute chicken until browned. Remove and set aside.
4. Heat the rest of the oil in wok over medium-high heat. Crack eggs into hot oil and cook until firm. Stir in chicken, and cook for 3 minutes. Gently stir in noodles and sauce. Adjust seasonings.
5. Top with green onions, crushed peanuts and basil.