Recipe of the Week 12/9 - Low Carb Pad Thai

Yield 4 servings

Ingredients
1 pound chicken breast
Freshly ground pepper
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons chili garlic sauce
3 tablespoons rice wine vinegar
2 tablespoons low sodium soy sauce
1 tablespoon natural no added sugar peanut butter 1⁄4 cup water
1 medium zucchini, spiralized (about 1 cup)
2 medium carrots, spiralized (about 1 cup)
1 cup cooked miracle noodles
1 cup bean sprouts
1 cup thinly sliced cabbage
1 lime, quartered
1⁄4 cup dry roasted unsalted peanuts, crushed
2 tablespoons chopped cilantro

Instructions
Season chicken with freshly ground pepper. Heat olive oil in large non stick saute pan or wok, over medium high heat and cook chicken breast until fully cooked and juices run clear. Remove chicken from pan and set aside. Allow to rest for 5 minutes and slice.
In small bowl, whisk together, honey, chili garlic sauce, rice vinegar, soy sauce, peanut butter, and water to make sauce.
Add zucchini, carrots, pre cooked rice noodles and sliced chicken to the pan and pour sauce over top and toss to coat. Toss in bean sprouts and cabbage.
Serve bowl of chicken pad thai with lime wedge, crushed peanuts, and cilantro.

Nutrition Facts
Calories 388, % Daily Value* Total Fat 17 g 22%, Saturated Fat 2.2 g 11%, Cholesterol 73 mg 24%, Sodium 521 mg 23%, Total Carbohydrate 18.2 g 7%, Dietary Fiber 4.1 g 15%, Total Sugars 9.4 g, Protein 33.7 g, Vitamin D 0 mcg 0%, Calcium 54 mg 4%, Iron 5 mg 26%, Potassium 864 mg 18%

Adapted from: Love and Zest: https://www.loveandzest.com/low-carb-chicken-pad-thai-zoodles/

www.pinterest.com/novaphysicianwellness Found by: Ashley DeGeare NDTR, CHC