Chicken and Vegetable Pad Thai

Step 1

Slice chicken breast super thin. *I used a serrated bread knife to help Add the chicken to a pot with 1/4 cup of the pad thai sauce, 1 cup of water, and a pinch of salt and pepper. cook on a low heat for about 15 to 20 minutes.Once the chicken is done, drain and set aside.

Step 2

While the chicken is cooking, add carrots to a pan with a tablespoon of olive oil, 1/4 cup of water, salt, pepper, and cook on medium-low. In another pan add sliced bell peppers, sliced onion, diced green onion (only the bottoms, save the green tops for serving) a tablespoon of olive oil, 1/4 cup of water, and cook on medium.

Step 3

Once the vegetables are done, combine them into one pan. Add the peanuts and snow peas. Mix in a pinch of salt and pepper, 1 tbsp of gluten-free soy sauce, a pinch of garlic powder onion powder, and honey if you want it a bit sweeter.

Step 4

After the chicken is cooked, I added it to a separate pan (the same pan the peppers and onions were cooking in) and added 1 tablespoon of gluten-free soy sauce, dash of garlic powder, onion powder, black pepper, sea salt, and 1/2 tablespoon of honey. I cooked the chicken for an additional three minutes on high until it was nice and coated.

Step 5

Cook the brown rice noodles in boiling water for approximately five minutes.

Step 6

Strain the noodles and add one tablespoon of gluten-free flour and 1/4 cup of the pad thai sauce to coat them.

Step 7

In a large bowl/or pan, combined the noodles, chicken, and vegetables. I added 1/2 cup of the pad thai sauce, black pepper, and green onions on top!Serve with green onions, chili flakes, and a sweet chili sauce!