Macro Friendly Pad Thai

Macro Friendly Pad Thai

Macro Friendly Pad Thai! #macrofriendlyrecipe

When I first started tracking my foods to get a bette feel of how much I was consuming, Pad Thai was something I discovered was something that was pretty calorically expensive when coming from a restaurant, and that coupled with my other regular food choices was apart of what was keeping me from my goals. I really loved Pad Thai but wanted to find something simple I could make at home, that was a bit more "Macro Friendly". I tweaked a few recipes together and came up with this yummy dish! Like and save for later! Even the kids love this one!

Ingredients:

2lbs Chicken Breast

1TBS Minced Garlic

1 TSP Sesame Oil

1 box Flat Brown Rice Noodles (8oz)

1 Red Bell Pepper

1/2 cup Green chopped onions

1/2 Cup Chopped/ shredded Carrots

1/4 Cup Peanuts

1/4 Cup Rice vinegar

2 TBS Coconut Aminos

2 TBS Red Chili Pepper Sauce

2 TBS Raw Honey

Coconut Oil Spray (or any spray oil)

Optional : 1 Lime / Lime juice to taste, Sriracha

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How to prepare:

Clean and cut up chicken into small strips, spray pan with coconut oil, and begin to brown chicken on both sides. In a separate pot, boil water and begin preparing rice noodles.

When chicken is almost done, make a hole in the center of the pan, and add 1 TSP Sesame Oil, and garlic. Add veggies and peanuts, Sauté stirring 1-2 minutes until soft. In a separate bowl, combine liquid ingredients, honey, rice vinegar, coconut aminos, chili pepper sauce, add chopped veggies and stir on medium heat until tender. When done toss in noddles and stir together.

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Portion out, and garnish with lemon juice and optional sriracha for a nice kick! And your delicious meal is ready to serve!