Ingredients

• 200 grams of package rice noodles
• 2 tbsp of coconut oil
• 400 grams of boneless, skinless chicken breast halves cut into biteable pieces
• 2 eggs
• 1 tablespoon white wine vinegar
• 2 tablespoons fish sauce
• 2 tablespoons white sugar
• A pinch of crushed red pepper
• 1 cup bean sprouts
• Thin slices of carrots  (I always add some more veggies, this is not the typical ingredient in Pad Thai but I like the color and texture of this veggie in my stir fries)
• 1/4 cup crushed peanuts
• 2 green onions
  A chopped lemon (cut into wedges)

Prep Instructions

1. Soak rice noodles in boiled water 5 minutes, or until soft. Drain, and set aside.
2. Heat coconut oil in a wok or a larger size skillet.
3. Sauté your protein of choice (chicken, beef, tofu whatever you picked) until browned. Remove, and set aside.
4. Heat oil in the pan over medium-high heat. Crack eggs into hot pan and cook until firm. Stir in the rested chicken. Cook all for 5 more minutes.
5. Add softened noodles and vinegar, fish sauce, sugar and red pepper. Always adjust seasonings to your taste buds (especially the spiciness as some like it hot and others not). Mix all while cooking and until noodles are tender. I like them al dente way and not overcooked
6. Add bean sprouts and mix for 3 more minutes.
7. Sprinkle with crushed peanuts, chopped green onions and a wedge of lemon.

Nutrition Facts & Tips

What I always try to do is to adjust it to my healthy plate composition. What I mean by that is to minimize added sugar or chose leaner parts of protein. Sometimes it goes the other way round. For this recipe I actually used a both leaner and fattier chicken parts (breast and drum sticks). Be creative and have courage to experiment. Nothing is set in stone. Most important is that you cooked a meal yourself and you know what the ingredients are.