Chicken Pad Thai

Ingredients

• Boneless Skinless Chicken Breast • 600g
• Rice Noodles (Linguine by A Taste of Thai) • 4 oz dry
• Onion (white/yellow/red), raw • 300g
• Green Bell Peppers• 277g
• Minced Garlic • 6 tsp (plus 2 tsp more for veggies)
• Ground Ginger • 1 tbsp (5.2g)
• 100% Lime Juice • 1 tbsp (15mL)
• Monk Fruit Sweetener • 45g
• Soy Sauce/Liquid Amino • 60mL
• Fish Sauce • 30mL
• Powdered Peanut Butter • 32g
• Water • 70g

1. Start the Noodles. Cook rice noodles according to package instructions. Drain and set aside.
2. Marinate the Chicken. In a bowl, mix: Sweetener, Soy Sauce, Powdered Peanut Butter, Fish Sauce, Minced Garlic, Ground Ginger, Water
3. Add chicken and marinate for at least 15-20 minutes (longer for deeper flavor).
4. In a large pan or wok, cook marinated chicken until browned and cooked through. Remove and set aside.
5. In the same pan, add a little spray oil if needed. Sauté onions and bell peppers with 2 tsp minced garlic until tender.
6. Add cooked noodles, chicken, the remaining marinade, and lime juice. Toss everything together and heat through for 2-3 minutes.